Best 5 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.

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.

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.

KOREAN CORN CHEESE SPICY RAMEN RECIPE BY TASTY

Steps:

• Bring a medium pot of water to a boil over high heat. Add the ramen noodles and cook according to the package instructions. Drain the noodles, reserving ⅓ cup of the cooking water.
• Arrange an oven rack in the top position. Turn the oven to broil.
• Meanwhile, in a medium heatproof bowl, stir together the frozen corn, mayonnaise, sugar, garlic, and pepper. Microwave for 2 minutes, or until the corn has thawed.
• Transfer the noodles to a medium heatproof bowl. Add the reserved cooking water, spice packet, and kimchi and use chopsticks to stir until well combined.
• Melt the butter in an 8-inch cast iron skillet over medium-low heat, tilting to coat the bottom of the pan. Add the noodles in an even layer. Top with the corn mixture, then the mozzarella cheese. Remove the pan from the heat.
• Transfer the skillet to the oven and broil until the cheese starts to brown, rotating the pan if it is browning on one side more than the other, about 5 minutes.
• Garnish with the scallions, then serve.
• Enjoy!

MIMI'S CAFE CORN CHOWDER

Steps:

• Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
• Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
• Whisk flour into 1 cup of the half and half and then stir into soup.
• Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
• Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.