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| From Taste of Home |
The weather this week has been unusually mild for June, which is quite a welcome relief here in Georgia. It has been so cool, in fact, that I have actually been craving soup. Ramen Corn Chowder satisfies that craving nicely. Thick, creamy, and full of noodles, it is a perfect comfort food, and so easily prepared from ingredients usually on hand that I can have it any time. I think I will go whip up a pot right now!
Ramen Corn Chowder
2 C. water
1 pkg. chicken ramen noodles
1 can (15 oz.) whole kernel corn
1 can (15 oz.) cream-style corn
1 C. milk
1 tsp. dried onion
1/4 tsp. curry powder
3/4 C. shredded Cheddar cheese
1 T. crumbled cooked bacon
1 T. minced fresh parsley
Prepare the ramen noodles in the water as directed on the package. Stir in the next 5 ingredients and heat through. Turn off the heat and stir in the remaining ingredients. Serves 4.
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