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