Ramen Corn Chowder Recipes

RAMEN CORN CHOWDER

Steps:

• 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.
• Stir in corn, cream style corn, milk, onion, and curry powder; heat through. Stir in cheese, bacon, and parsley.

RAMEN CORN CHOWDER

Steps:

• 1. In a large saucepan, bring water to boil. Break noodles into large pieces. Add noodles and seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2 - 3 minutes or until noodles are tender.
• 2. Stir in corn, pepper, milk, onion, curry; heat through.
• 3. Stir in cheese, bacon and parsley. If you don't like curry, I am sure your favorite spice would be just as good. The curry gives it a great flavor.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CHEAP AND EASY RAMEN CORN CHOWDER

Steps:

• Prepare ramen according to package (without seasoning packet). Combine the drained ramen noodles, corn and cream cheese in a saucepan. Heat over medium heat, stirring, until cheese is melted. Add milk if needed until desired consistency.