Saturday, May 24, 2008

Ramen Corn Chowder


2 c. water

1 pkg. (3oz) chicken ramen noodles

1 can (15-1/4 oz) whole kernel corn, drained

1 can (14-3/4 oz) cream style corn

1 c. milk

1 tsp. dried minced onion

1/4 tsp. curry powder

3/4 c. shredded cheddar cheese

1 Tbls. crumbled cooked bacon

1 Tbls. minced fresh parsley


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 the corn, cream corn, milk onion and curry powder; heat through. Stir in the cheese, bacon and parsley until blended. Serves 4


We tried this new recipe for lunch today. We enjoyed it. It was a just another way to use the 500 packages of ramen noodles we have in food storage!

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