Ramen Corn Chowder
"submitted by Jennifer McDougald
May 2011 recipe swap
"20 minute meals"
**The portion I brought to the swap was this recipe doubled."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (3 ounce) package ramen noodles (any flavor)
- 2 cups water
- 1 (16 ounce) can creamed corn
- 1 cup frozen corn
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon curry powder
- 1⁄2 cup milk
- 1⁄2 cup grated colby cheese
directions
- In a large saucepan, bring 2 cups of water to a boil.
- Add ramen noodles and the flavor packet and cook for 5 minutes.
- Add creamed corn, frozen corn, ginger, curry powder, and milk.
- Heat over medium heat to a gentle simmer, and cook for 2-4 minutes; do not let the soup boil.
- Add grated cheese and stir until melted and the soup is blended.
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Reviews
-
Made this for Fall PAC 2011 and for our lunch...Delicious! I found out that I didn't have any cream corn so I used a can of regular corn, didn't use any frozen corn and used half-n-half. It had plenty of corn and it was an easy and tasty soup. Next time I might minced up some onion, garlic and celery. Oh yes, for DH's bowl I added some rotisserie chix.
