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
- Melt the butter in a large pot.
- 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.
- Add the chicken stock, water, pepper, and curry powder.
- Bring to a boil, covered. Reduce heat to a simmer, and add salt to taste. Cook until potatoes are fork tender.
- If using potatoes and wanting a thicker consistency puree to desired thickness using an immersion blender.
- Add the corn and return to a simmer. Cook until corn is done.
- Add the milk, if using, and heat through.
- Before serving, stir in pimentos.
Curry powder varies in heat from manufacturer to manufacturer. Start with a little and add to taste.
copyright Ida Walker