Ramen Corn Chowder

Some nights you just need a quick and easy weeknight win, and that’s precisely what this ramen corn chowder recipe provides. After a busy day, it can be super tempting to order takeout, but this cozy soup recipe comes together faster than delivery.

The soup starts with a packet of ramen noodles, which transforms into a hearty, flavor-packed soup in minutes. Sweet canned corn, smoky bacon, melty cheddar and a touch of curry powder elevate the ramen base into a creamy, satisfying chowder. Quick and budget-friendly, this ramen corn chowder is the perfect answer to busy weeknights and is guaranteed to hit the spot when you’re craving comfort food in a hurry.

Ramen Corn Chowder Ingredients

• Ramen noodles: Quick-cooking ramen noodles bulk up the corn chowder, and the included chicken seasoning pack creates a savory brothlike base. Feel free to swap in vegetable or mushroom-flavored ramen for a vegetarian option.
• Canned corn: You’ll need one can each of whole kernel corn and cream-style corn. The kernels add texture, while the cream-style corn helps thicken the soup and gives it a naturally creamy texture.
• Milk: This recipe uses 2% milk to create a rich, velvety broth. Use whole milk or half-and-half for even creamier chowder.
• Seasonings: Dried minced onion adds a subtle savory flavor with no chopping required, and curry powder brings a warm, subtle spiced flavor that helps keep the soup from tasting too heavy.
• Cheddar cheese: Melted into the broth, sharp cheddar adds tangy flavor and a thicker, melty texture. Grate cheese by hand for best results—it’ll melt more smoothly than pre-shredded.
• Bacon: Cook your bacon ahead of time—whether you fry, bake or microwave it—then crumble it into the chowder for a smoky, salty contrast to the sweet corn. Swap in turkey bacon for a lighter option or plant-based bacon for a vegetarian version.
• Herbs: Parsley and chives add freshness and a pop of color. Fresh is best for the brightest flavor, but dried herbs work in a pinch.

Directions

Step 1: Cook the ramen

In a small saucepan, bring 2 cups water to a boil. Break the ramen noodles into large pieces and add them, along with the included seasoning packet, to the water. Reduce the heat to medium and cook, uncovered, for two to three minutes, until the noodles are tender.

Editor’s Tip: Give the noodles an occasional stir so they don’t clump together.

Step 2: Add the chowder ingredients

Add the corn, cream-style corn, milk, onion and curry powder to the noodles and stir to combine. Continue cooking over medium heat until everything is heated through.

Step 3: Add the finishing touches

Add the shredded cheddar cheese, bacon, parsley and chives. Stir until the cheese is melted. Ladle the ramen corn chowder into bowls and top with extra bacon, fresh chives or shredded cheddar, if desired.

Ramen Corn Chowder Variations

• Start with broth: Cook the noodles in chicken broth instead of water for a richer, more flavorful base.
• Add some kick: Stir in a pinch of cayenne, crushed red pepper flakes or a can of diced green chiles for extra heat.
• Include more protein: Add leftover or rotisserie chicken, diced ham or small cooked shrimp in addition to or in place of the bacon for extra staying power.
• Boost the veggies: Add diced bell peppers, shredded carrots, frozen peas or a handful of leafy greens for a colorful, more nutritious chowder.
• Try a Southwest twist: Stir in canned black beans (drain them first) with the corn, and swap in pepper jack or a Mexican cheese blend for the cheddar.
• Lighten it up: Use turkey bacon and reduced-fat cheese for a lighter but satisfying bowl of soup.

How to Store Ramen Corn Chowder

Let leftover ramen corn chowder cool slightly, then transfer it to an airtight container and store it in the refrigerator for up to three days. The noodles will soften as it sits, but it’ll still taste delicious. To reheat, warm the soup gently on the stovetop over low heat or microwave a bowl. If the soup thickens up, add a splash of milk, water or broth to loosen it before reheating.

Can you freeze ramen corn chowder?

This ramen corn chowder recipe isn’t ideal for freezing. The dairy can separate once thawed, and the noodles tend to get mushy. For the best flavor and texture, enjoy it fresh or store leftovers in the fridge and eat it within a few days.

Ramen Corn Chowder Tips

Can I make this recipe vegetarian?

Absolutely! To make this ramen corn chowder a satisfying vegetarian soup, use a vegetable or mushroom-flavored ramen packet instead of chicken and swap in plant-based meat for the bacon or skip it entirely.

Can I use fresh corn instead of canned?

Yes! Fresh or frozen corn works just as well as canned. You’ll need about 1-1/2 cups of fresh kernels cut from the cob. If using frozen, there’s no need to thaw—just stir the kernels into the soup along with the cream-style corn.

What other vegetables can you add to ramen corn chowder?

This chowder is easy to customize with extra veggies. Stir in a cup of frozen mixed vegetables with the corn and milk to heat through, or add shredded carrots or diced red bell peppers to the boiling water with the ramen so they have time to soften. You could also wilt a handful of leafy greens like spinach or kale with the cheese and herbs at the end of the cooking time.

What can you serve with ramen corn chowder?

Ramen corn chowder is rich, creamy and filling enough to stand on its own, but it’s even better with a few simple sides. Serve it with a crisp green side salad for balance and crusty bread or warm rolls for soaking up every last drop.