“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 hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of this satisfying chowder from Sarah McClanahan of Raleigh, North Carolina in no time. Canned corn and crab blend beautifully in the creamy colorful soup, she says. "It's truly one of the best I've ever tasted."
"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."
My family and friends are always ready to dig right in when I serve my chowder. It's thick and rich...and pairs well with a favorite salad or sandwich. They never guess it gets its start with a can of condensed soup.—Dorothy Faulkner, Benton, Arkansas
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.
"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."
This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."