Almost Instantaneous Corn Chowder

Total Time
Prep 0 mins
Cook 10 mins

Another great, easy ramen recipe. I've used this a lot, especially when school is in session! Cheap, quick and I always have the ingredients around (unless I haven't been to the store for like a month :-) )

Ingredients Nutrition


  1. In a medium saucepan, bring 2 cups of water to a boil.
  2. Add ramen and flavor packet and cook for 5 minutes.
  3. Mix in cream-style corn, ginger, curry powder, onion and garlic powder and milk.
  4. Heat over medium heat to a gentle simmer, do not allow to boil.
  5. When all the ingredients are heated through, add the grated cheese and mix until it melts.
  6. Add pepper to taste.
  7. Adjust with more milk if soup is too thick.
  8. Garnish with a sprig of parsley if desired!
Most Helpful

This recipe intrigued me from the moment I saw it with the combination of ingredients and spices. It is almost instantaneous as well. I used the chicken flavor ramen broken into 6 pieces (I would break it up smaller next time) and used a cream-style corn I knew would actually have some kernels of corn in as well. The result was an incredibly good, yet incredibly different corn chowder. I loved it! The spice blend added a whole new dimension to a stodgy chowder. Try this one, I doubt you'll come out disappointed!

Michelle S. March 30, 2004

I tripled this and it was amazing! I used 2 cans of cream corn and one of niblets for some extra chunks, some OXO chicken bouillion instead of the flavour packets (didn't like the flavours I had on hand), and for the curry, I used a thai red curry powder. Mine had to sit for a while too, so I ended up adding extra milk and an extra tsp of curry powder. Delicious!!

Cadillacgirl March 30, 2010

Good and easy to make. I doubled the recipe for my family. I used one packet of chicken Ramen and one packet of oriental as that is what I had. I followed the rest of the recipe other then I didn't add the curry powder as I am not a fan. There was a bit more liquid in this soup then what I like but it was good just the same. The longer it sat, the better it tasted.

bmcnichol December 01, 2009