Ramen Corn Chowder
This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon
Ingredients
- 2 cups water
- 1 package (3 ounces) chicken ramen noodles
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup 2% milk
- 1 teaspoon dried minced onion
- 1/4 teaspoon curry powder
- 3/4 cup shredded cheddar cheese
- 1/3 cup cubed cooked bacon
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced chives
Reviews
Gross. Followed recipe and it tastes looks watered down milk.
This was just as easy as it looks, it's going to be a new quick favorite when I'm in a rush. These ingredients are also almost always on hand, which really adds to the easy level.
I used the recipe for Creamed Corn instead of canned cream corn, then added the rest of the ingredients to the crock-pot and cooked for another 2 hours on high. Served w/ homemade bread. Great Meal!
SO EASY!!! I love this recipe!!! It's definitely going to be an old standby in my house. The ingredients are easy to keep on hand, relatively inexpensive, and (most important) it takes no time to make. One pot, no mixing, no simmering, etc. I really, really love it. I replaced the chicken ramen with mushroom ramen, since my boyfriend and I are vegetarians. I also replaced the crumbled bacon with Morningstar Farms vegetarian bacon. And I added some hickory smoked salt. Delicious!
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