Ramen Corn Chowder

Shelby Jo's Note:

A tasty corn chowder that is ready in 15 minutes!

• Total Time: 15 mins
• Prep Time: 0 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 cups water
• 1 (3 ounce) package chicken-flavored ramen noodles
• 1 (15 ¼ ounce) can whole kernel corn , drained
• 1 (14 ¾ ounce) can cream-style corn
• 1 cup milk
• 1 teaspoon dried onion flakes
• ¼ teaspoon curry powder
• ¾ cup shredded cheddar cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon crumbled cooked bacon

Directions:

1. In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered for 2-3 minutes or until noodles are tender.
2. Stir in corn, cream style corn, milk, onion, and curry powder; heat through. Stir in cheese, bacon, and parsley.

Reviews

[*Parsley*]

What a clever and easy soup! It's very kid-friendly..... kids tend to love those squiggly ramen noodles. I used skim milk to cut some fat. I used 2 tbsp fresh minced onion in place of dried, but otherwise stuck to the recipe. Thanx for posting. This will come in handy in winter for quick, hot lunches.

[christina1998]

I used dry parsley, and did not add bacon but and this soup turned out Great! It seems like I always have Ramen in the house but I never buy it- and this was the perfect way to use it!

[AmyZoe]

I found this in 2007 Taste of Home Annual Recipes. This makes a nice lunch because it cooks so quickly--one of those there's nothing in the kitchen kind of meals. The only thing I did differently is use a can of regular corn and a can of hominy because I didn't have any creamed corn. I also left out the bacon because I knew if I thawed it from the freezer it would be too easy to cook it and eat it all. The fresh parsley is a must. Thank you for posting this! YUM YUM!