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Corn Bisque




  1. 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.
  2. Melt butter in saucepan; add flour; cook over medium 3 minutes without browning.
  3. 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.
  4. Serve hot.


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