Recipe by spatchcock
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 :-) )
Top Review by Michelle S.
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!
- 1 (3 ounce) package ramen noodles, broken up, with flavor packet (note -- just get the regular sized package, I can't recall the ounces! Any flavor is fine.)
- 2 cups water
- 1 (16 ounce) can cream-style corn
- 1⁄4 teaspoon powdered ginger
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup milk
- 1⁄2 cup cheddar cheese, grated (I used low fat cheddar)
- parsley (to garnish) (optional)
Directions See How It's Made
- In a medium saucepan, bring 2 cups of water to a boil.
- Add ramen and flavor packet and cook for 5 minutes.
- Mix in cream-style corn, ginger, curry powder, onion and garlic powder and milk.
- Heat over medium heat to a gentle simmer, do not allow to boil.
- When all the ingredients are heated through, add the grated cheese and mix until it melts.
- Add pepper to taste.
- Adjust with more milk if soup is too thick.
- Garnish with a sprig of parsley if desired!