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“Ramen Corn Chowder tastes as good as if it simmered for hours, but it’s ready in 15 minutes,” writes field editor Darlene Brenden of Salem, Oregon. “I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits.”
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 333 calories, 9 g fat (5 g saturated fat), 17 mg cholesterol, 1,209 mg sodium, 49 g carbohydrate, 4 g fiber, 13 g protein.
Originally published as Ramen Corn Chowder in Taste of Home October/November 2006, p49
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Reviewed on Oct. 06, 2011 by MrsKase
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!
Reviewed on Feb. 02, 2011 by slug9000
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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