Ramen Corn Chowder

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

—Darlene Brenden, Salem, OR

Takes: 15 min. • Makes: 4 servings

• 2 cups water
• 1 pkg. (3 oz.) chicken ramen noodles
• 1 can (15 ¼ oz.) whole kernel corn, drained
• 1 can (14 ¾ oz.) cream-style corn
• 1 cup 2% milk
• 1 tsp. dried minced onion
• ¼ tsp. curry powder
• ¾ cup shredded cheddar cheese
• 1 Tbsp. crumbled cooked bacon
• 1 Tbsp. minced fresh parsley

1. 1. In a small saucepan, bring water to a boil. Break ramen noodles into large pieces. Add the noodles and contents of seasoning packet to water. Reduce heat to medium. Cook, uncovered, for 2-3 minutes or until noodles are tender.
2. 2. Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon and parsley until blended.

1 cup: 333 cal., 9g fat (5g sat. fat), 17mg chol., 1209mg sod., 49g carb. (13g sugars, 4g fiber), 13g pro.