3 tbsp. flour
3 tbsp. butter
2 c. milk
1 c. chicken stock
1 c. canned tomatoes & juice, crushed
1 tsp. dill weed
1 tsp. curry powder
5 oz. frozen corn
An aggressive dash of cayenne

Melt butter; add flour and stir with whisk for 1 minute. Add milk and whisk over medium heat until thickened. Add curry powder and cayenne; stir well. Add chicken stock and crushed tomatoes. Add dill and corn. Heat just to a simmer for 10 minutes. This soup is best when allowed to stand for a couple of hours to blend flavors before serving. Heat well before serving. Serves 4.