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
