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Ramen Corn Chowder Recipe
Ramen Corn Chowder Recipe photo by Taste of Home

Ramen Corn Chowder Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

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 tablespoon crumbled cooked bacon
  • 1 tablespoon minced fresh parsley

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.

Directions

  1. In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender.
  2. Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon and parsley until blended. Yield: 4 servings.
Originally published as Ramen Corn Chowder in Taste of Home October/November 2006, p49

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.

Reviews for Ramen Corn Chowder

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 3, 2013

"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."

MY REVIEW
Reviewed Oct. 6, 2011

"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!"

MY REVIEW
Reviewed Feb. 2, 2011

"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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