|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.
Serving size: Complete recipe
Calories 2689 Calories from Fat 1438
% Daily Value*
Total Fat 161 g247.5%
Saturated Fat 100.5 g502.4%
Trans Fat 0 g
Cholesterol 557.2 mg185.7%
Sodium 5587.5 mg232.8%
Total Carbohydrates 236 g78.8%
Dietary Fiber 11.1 g44.4%
Sugars 118.1 g
Protein 54 g107.1%
Vitamin A 50.8% Vitamin C 39.3%
Calcium 125% Iron 18.2%
*Based on a 2000 Calorie diet