Recipe ingredients
- 3 (17 ounce) cans cream-style corn
- 1 small onion
- 1 small rib celery
- 2 cups chicken stock or broth
- 4 cups milk, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 tablespoon steak sauce
- Dash of hot sauce
- Dash of Worcestershire sauce
- Salt and white pepper
Recipe method
- Puree corn, onion and celery in food processor or blender.
- Put in large saucepan to simmer.
- Add chicken stock and 3 cups of the milk. Simmer gently.
- Melt butter in saucepan. Add flour. Cook over medium 3 minutes without browning.
- Heat remaining 1 cup milk and add to flour-butter mixture, whisking until smooth and thick.
- Add steak sauce, hot sauce and Worcestershire sauce.
- Strain corn mixture if a smooth texture desired.
- Whisk corn mixture and cream sauce together.
- Simmer gently. Serve hot.
Other soup recipes:
Corn bisque recipe
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