Chicken and Baby Corn Curry Soup

  • Prep Time10 mins
  • Total Time45 mins
  • Makes6 servings
Chicken and Baby Corn Curry Soup

Photo: John Cullen

This soup's soft curry flavour is a perfect introduction to the fragrant spice. With chunks of chicken, potato and baby corn, it's a meal in a bowl.


  • 1 tbsp canola oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 skinless, boneless chicken breasts, chopped, about 12 oz (375 g)

  • 2 tsp mild curry powder, or paste

  • 2 tbsp mango chutney

  • 2 Yukon Gold potatoes, peeled and diced, about 8 oz (250 g)

  • 4 cups reduced-sodium chicken broth

  • 1 398 mL can baby corn, drained, or 1 1/2 cups frozen baby corn

  • 1 cup frozen peas


  • Heat oil in a large pot over medium. Add onion and garlic, and cook for 3 minutes or until softened. Add chicken and curry powder, and cook, stirring, for about 7 minutes or until it starts to brown. Stir in mango chutney to coat chicken evenly. Add potatoes and broth, and bring to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are tender. Add corn and peas, and simmer 5 minutes more or until corn is heated through and potatoes are very tender.

Nutrition (per serving)

Protein 18g, Carbohydrates 13g, Fat 4g, Fibre 3g.


Use 2 1/2 cups diced, frozen mixed vegetables in place of the corn and peas.

Originally published in the October 2010 issue. Photo by John Cullen.