Ramen Corn Chowder

 

Ramen Chowder

Oh, boy, let me tell you about Ramen Chowder! This Japanese noodle soup is a real game-changer. It's usually cooked up with a tasty meat or fish broth and then loaded up with veggies and other yummy add-ins. But here's the kicker - there are so many ways to jazz up your ramen! And let me tell you, this ramen noodle soup recipe is one for the books. Trust me, you don't want to miss out on this one. So, get ready to slurp up some deliciousness and dive headfirst into a bowl of pure comfort and flavor. Get those taste buds ready, because this ramen is about to take you on a culinary adventure like no other.

Servings: 4 servings

Ingredients

2 cups water
3 oz package of chicken ramen noodles & seasoning packet
8 oz canned corn
1 cup milk
1 tsp. onion powder
¼ tsp. Asian curry powder
1 TBSP dried parsley
2 TBSP cold water
1 TBSP cornstarch
¾ cup shredded cheddar cheese
1 TBSP cooked bacon crumbles

Instructions

First things first, get that water boiling in a saucepan. Break those noodles into big chunks and toss them in along with the seasoning packet. Let it simmer for a few minutes until the noodles are nice and tender.

Now, let's jazz it up! Add in some corn, milk, onion powder, curry powder, and parsley. Give it a good stir and let it all heat through.

Time to thicken things up with a cornstarch slurry. Mix that cornstarch with some cold water and pour it into the noodles. Stir until everything is nice and blended.

To finish it off, top those bowls with cheese and crispy bacon bits. Serve it up and dig in! Enjoy every bite of this tasty dish!

Notes

This Ramen chowder is intended to be enjoyed within 1-2 hours of preparation, to ensure the flavor and texture are at maximum flavor. 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.