A cool fall day. Warm soup. Happy bellies.
And start to finish, this soup only takes 15 minutes, so the cook (aka Mom) is happy too.
This new recipe came into my life after hearing one too many moans and groans when I announced what dish was on the menu for supper that night.
Some history on my meal planning…
I have a binder of recipes. Recipes only make it into the binder after they’ve been tried and actually eaten by my family of four.
Before grocery shopping, I go through the sales ad and my recipe binder and put together the meals for the week. (Makes me sound really organized, doesn’t it?)
But it seems as though I haven’t added enough new recipes to the binder recently. Over the past few weeks, when announcing the meal on deck, most would result in quiet complaining or all out revolt. And having to eat leftovers of said meals? Good luck.
So I went on the hunt for something new that I was pretty sure the whole family would eat.
And that brings us to the newest recipe that has been added to my binder, 15 Minute Spicy Ramen Corn Chowder.
This soup tastes like it’s been simmering all day but can be thrown together after a long day at work or playing out in the chilly fall or winter air.
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15 Minute Spicy Ramen Corn Chowder
• First, bring the 2 cups of water to a boil in a medium-sized sauce pan.
• While your water is coming to a boil, break the ramen noodles into smaller pieces. I like to use the flat side of a meat tenderizer to do this. The heel of your hand works too. Either one will let you pound out some aggression on those unsuspecting noodles.
• When your water is at a full boil, add the noodles and contents of the seasoning packet. Stir.
• Reduce the heat to medium and cook, uncovered, for 2-3 minutes. Basically, make a package of ramen noodles like you’ve been doing since you were a teenager.
• Now stir in the whole kernel corn, cream-style corn, green chilies, milk, onion powder and curry. (Note: All of the heat in this soup comes from the curry powder. If you like spicy, use the full teaspoon of curry that is recommended. If you shy away from a lot of heat, start with 1/4 teaspoon of curry and then taste test it. I make it with 1/4 teaspoon for my kids but my husband and I prefer to use much more than that. I don’t recommend leaving out the curry completely as it adds necessary flavor. 1/4 teaspoon will add little to no heat but will keep the flavor of the soup as it should be.)
• Heat the soup for a few minutes until it is warm all the way through.
• Finally add the cheese, bacon pieces and parsley. Stir until blended.
• And that is it! When serving, top with additional cheese and bacon if desired. Always yes to more cheese and bacon.
I’m so glad the complaints of my kids led to the discovery of this recipe.
All of the ingredients are able to be kept on hand so you can throw this together quickly on any chilly fall or winter day.
If you want to customize this for you, try adding some shredded chicken, take out the green chilies or use hot instead of mild. Really like corn? Add another can of the whole kernel or cream-style. I personally love it as is.
Please let me know if you give this recipe a try.
If you customize it, comment and let me know how it goes so others can read about it too.
Sending warm and coziness your way!
Here’s another main dish recipe I’ve posted (that the kids NEVER complain about). Chicken Pot Pie Crescent Ring is always a hit.
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15 Minute Spicy Ramen Corn Chowder
- 2 cups water
- 1 pkg chicken ramen noodles
- 1 15.25 oz can whole kernel corn, drained
- 1 14.75 oz can cream-style corn
- 1 cup milk
- 1 7 oz can mild green chilies
- 1 tsp onion powder
- 1 tsp curry powder (halve or quarter for much less heat)
- 3/4 cup shredded cheddar cheese
- 2 T real bacon pieces (packaged or made at home)
- 1 T dried parsley flakes
In a medium-sized sauce pan, bring water to a boil.
Meanwhile, break noodles into pieces. A meat tenderizer works well.
Once water is boiling, add noodles and contents of seasoning packet. Stir.
Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender.
Stir in the whole kernel corn, cream-style corn, green chilies, milk, onion powder and curry. Heat through.
Stir in the cheese, bacon pieces and parsley until blended. Serve hot. Top with additional cheese and bacon if desired. Enjoy!