Chicken, Corn, and Fennel Soup with Curry


Chicken, Corn, and Fennel Soup with Curry

Chicken, Corn, and Fennel Soup with Curry

Curry powder and fennel add a twist to a "regular" soup.


  • 2 cups cubed cooked chicken
  • 1-2 tablespoons butter
  • 1 medium fennel bulb, cored and sliced thinly
  • 2 cups cubed potatoes (optional)
  • 4 cups chicken stock
  • 1 cup water
  • 3/4 teaspoon curry powder (or to taste)
  • salt and pepper to taste
  • 1 1/2 cups corn kernels
  • 1/4 cup whole milk, room temperature (optional)
  • 2 tablespoons chopped pimentos


  1. Melt the butter in a large pot.
  2. Cook the fennel until they begin to sweat. Add the potatoes if using, and cook until they are softened but don't let them get a color. This will probably take about 3-6 minutes.
  3. Add the chicken stock, water, pepper, and curry powder.
  4. Bring to a boil, covered. Reduce heat to a simmer, and add salt to taste. Cook until potatoes are fork tender.
  5. If using potatoes and wanting a thicker consistency puree to desired thickness using an immersion blender.
  6. Add the corn and return to a simmer. Cook until corn is done.
  7. Add the milk, if using, and heat through.
  8. Before serving, stir in pimentos.


Curry powder varies in heat from manufacturer to manufacturer. Start with a little and add to taste.


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