|Cream style corn||3 Can (30 oz)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Steak sauce||1 Tablespoon|
|Celery salt||1 Teaspoon|
|Chicken stock/Canned chicken broth||2 Cup (32 tbs)|
|Tabasco sauce||To Taste|
|Whipping cream||1 Cup (16 tbs)|
|Milk||4 Cup (64 tbs) (Divided)|
Puree the corn, onion, and celery in a food processor or blender.
Pour into the top of a double boiler.
Add the chicken stock and 3 cups of milk and cook, covered, over boiling water for 45 minutes.
Melt the butter in a saucepan.
Stir in the flour and cook over medium heat for 3 minutes, stirring constantly.
Do not let the mixture brown.
Heat 1 cup of milk and add it to the butter and flour mixture, whisking until the mixture is smooth and thick.
Add the steak sauce, celery salt, and a dash of Tabasco sauce.
Force the corn mixture through a food mill or sieve to remove all fibers.
Return the corn mixture to the double boiler and whisk in the cream sauce.
Add salt and white pepper to taste.
Heat until very hot.
Whip the cream until stiff.
Garnish with the whipped cream.