Cream of Corn Soup

4 teaspoons (20g) of butter
4 teaspoons of plain flour
1 cup (250 ml) of milk
1 can (440 g) of corn kernels
2 cups (500 ml) of chicken stock
2 1/2 tablespoons of chopped celery
1 1/2 teaspoons of chopped onion
1 teaspoon of Worcestershire sauce
2 cups (500 ml) of milk
salt and pepper
slivered almonds

Melt the butter in a small saucepan. Stir in the flour and cook over a low heat for one minute. Slowly add the milk, stirring constantly, until thick and smooth. Drain the corn and add to the white sauce. Put the corn mixture, chicken stock, celery, onion and Worcestershire sauce in the crock pot and cook on LOW for 2 hours. Add the milk and salt and pepper to taste. Mix well and heat through.
Serve garnished with slivered almonds. Serves 4 - 6