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Heather Moore

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Ramen Corn Chowder

Talk about a fast fix that tastes like it's been simmering for hours!  Feel free to play with the spices and toppings to suit you and your family's taste.

2 cups water
1 package (3 oz) chicken ramen noodles
1 can (15-1/4 oz) whole kernel corn, drained
1 can (14-3/4 oz) cream-style corn
1 cup milk
1 tsp dried minced onion
1/4 tsp curry powder
3/4 cup shredded cheddar cheese
1 tbsp crumbled cooked bacon
1 tbsp 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-style corn, milk, onion and curry; heat through.  Stir in the cheese, bacon and parsley until blended.


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Topics : Hospitality_Recreation
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02/11/2013 9:56AM
Ramen Corn Chowder
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