BEST EVER CORN CHOWDER RECIPES

Name: Ramen Corn Chowder
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 2 cups water; 1 package (3 ounces) chicken ramen noodles; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-3/4 ounces) cream-style corn; 1 cup 2% milk; 1 teaspoon dried minced onion; 1/4 teaspoon curry powder; 3/4 cup shredded cheddar cheese; 1/3 cup cubed cooked bacon; 1 tablespoon minced fresh parsley; 1 tablespoon minced chives

RAMEN CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Ramen Corn Chowder Recipe: How to Make It - Taste of Home image

This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups water
1 package (3 ounces) chicken ramen noodles
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup 2% milk
1 teaspoon dried minced onion
1/4 teaspoon curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1 tablespoon minced fresh parsley
1 tablespoon minced chives

Steps:

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-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

Nutrition Facts : Calories 333 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 1209mg sodium, CarbohydrateContent 49g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

CORN AND CRAB CHOWDER RECIPE | RACHAEL RAY | FOOD NETWORK

Corn and Crab Chowder Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Steps:

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

More about "best ever corn chowder recipes"

RAMEN CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon
From tasteofhome.com
Reviews 4
Total Time 15 minutes
Category Lunch
Calories 333 calories per serving

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-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

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CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 1 minutes
Category main-dish

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

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RAMEN CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

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-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon, parsley and chive until blended. If desired, top with additional cheddar cheese and minced fresh chives.

See details

CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 1 minutes
Category main-dish

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

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