Total Time
Prep 0 mins
Cook 15 mins

A tasty corn chowder that is ready in 15 minutes!

Ingredients Nutrition


  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.


Most Helpful

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.

*Parsley* August 17, 2008

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!

christina1998 February 22, 2011

Must not be my thing. The broth was good but there was too much corn. Not sure if I like ramen in creamy broth. I couldn't finish it.

burghdutchess August 15, 2013

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