Ramen Corn Chowder

READY IN: 20mins
Recipe by Crestview Mommies

submitted by Jennifer McDougald May 2011 recipe swap "20 minute meals" **The portion I brought to the swap was this recipe doubled.

Top Review by mama smurf

Made this for Fall PAC 2011 and for our lunch...Delicious! I found out that I didn't have any cream corn so I used a can of regular corn, didn't use any frozen corn and used half-n-half. It had plenty of corn and it was an easy and tasty soup. Next time I might minced up some onion, garlic and celery. Oh yes, for DH's bowl I added some rotisserie chix.

Ingredients Nutrition

Directions

  1. In a large saucepan, bring 2 cups of water to a boil.
  2. Add ramen noodles and the flavor packet and cook for 5 minutes.
  3. Add creamed corn, frozen corn, ginger, curry powder, and milk.
  4. Heat over medium heat to a gentle simmer, and cook for 2-4 minutes; do not let the soup boil.
  5. Add grated cheese and stir until melted and the soup is blended.

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