Thursday, 28 March 2013

Ramen Corn Chowder

Recipe courtesy of Taste of Home

- 2 cups water
- 1 pkg. chicken ramen noodles
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 cup milk
- 1 tsp. dried minced onion
- 1/4 tsp. curry powder (I omitted this)
- 3/4 cup shredded cheddar cheese
- 1 tbsp. crumbled cooked bacon
- 1 tbsp. minced fresh parsley

1. In a saucepan, bring water to 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.


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