7 oz. flaked smoke (ala Arbroath!) or any smoked fish
3 oz. butter
3 oz. plain flour
Tin sweet corn
2 good teaspoons curry powder
1 pt. milk
1 pt. chicken stock
1 tsp. turmeric for color

Make a roux with the butter and flour. Add milk and stock. Add the rest of the ingredients and gently bring to the boil. Simmer for 10 minutes. Serve with a little chopped parsley or cream, if desired.