Soup, Chili, Stew and Dumpling Recipes
Corn Bisque
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 all-purpose flour
- 1 tablespoon steak sauce
- Dash of hot sauce
- Dash of Worcestershire sauce
- Salt and white pepper
Instructions
- Puree corn, onion and celery in food processor or blender. Put into 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 ently.
- Serve hot.