Ramen Corn Chowder: A Creamy and Delicious Twist on a Classic Soup

Ramen Corn Chowder is a delightful fusion dish that brings together the comforting essence of traditional chowder with the unique twist of ramen noodles. As I first tasted this dish, I was immediately captivated by its creamy texture and the burst of flavors that danced on my palate. This recipe is not just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or when you need a little pick-me-up.

The origins of chowder can be traced back to the coastal regions of France, where fishermen would create hearty soups from their daily catch. Over time, this dish has evolved, and the addition of ramen noodles adds a modern flair that many people adore. What I love most about Ramen Corn Chowder is how it combines the sweetness of corn with the savory depth of broth, creating a harmonious balance that is both satisfying and comforting. Plus, it’s incredibly convenient to prepare, making it a favorite for busy weeknights. Join me as we dive into this delicious recipe that is sure to become a staple in your kitchen!

Ingredients:

• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup ramen noodles (any flavor, discard the seasoning packet)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• 1 tablespoon soy sauce
• 1 tablespoon miso paste (optional, for added umami flavor)
• 1 teaspoon ginger, grated
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Chopped green onions for garnish
• Red pepper flakes (optional, for a spicy kick)

Preparing the Base

1. In a large pot, heat the olive oil or butter over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
2. Add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
3. Next, add the diced potatoes to the pot. Stir well to combine with the onion and garlic mixture. Cook for about 5 minutes, allowing the potatoes to absorb the flavors.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 10-15 minutes, or until the potatoes are tender.

Adding the Corn and Ramen

1. Once the potatoes are tender, add the corn kernels to the pot. If you’re using frozen corn, there’s no need to thaw it first; just toss it in straight from the freezer.
2. Next, add the ramen noodles. Break them into smaller pieces if you prefer shorter noodles. Stir everything together and let it cook for about 3-4 minutes, or until the noodles are tender.

Creating the Chowder

1. After the noodles are cooked, stir in the heavy cream or coconut milk. This will give the chowder a rich and creamy texture. If you’re using coconut milk, make sure to stir well to combine it with the broth.
2. Add the soy sauce and miso paste (if using) to the pot. Stir until the miso paste is fully dissolved. This will enhance the umami flavor of the chowder.
3. Season the chowder with salt and pepper to taste. Remember that the soy sauce adds some saltiness, so taste before adding more salt.
4. If you like a bit of heat, sprinkle in some red pepper flakes at this stage. Start with a pinch and adjust according to your spice preference.

Final Touches

1. Let the chowder simmer for an additional 5 minutes to allow all the flavors to meld together. Stir occasionally to prevent sticking.
2. Once the chowder is heated through and the flavors are well combined, remove it from the heat. If you find the chowder too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
3. Before serving, taste the chowder one last time and adjust the seasoning if necessary. This is your chance to make it just right!

Serving the Chowder

1. To serve, ladle the chowder into bowls. I love to top mine with a sprinkle of chopped green onions for a fresh crunch and a pop of color.
2. If you’re feeling fancy, you can also add a drizzle of sesame oil or a sprinkle of sesame seeds for an extra layer of flavor.
3. Pair the chowder with some crusty bread or a side salad for a complete meal. Enjoy your delicious ramen corn chowder!

Storage and Reheating

1. If you have leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.

Conclusion:

In summary, this Ramen Corn Chowder is an absolute must-try for anyone looking to elevate their comfort food game. The creamy texture combined with the sweet bursts of corn and the satisfying chew of ramen noodles creates a delightful harmony that warms the soul. Whether you’re enjoying it on a chilly evening or serving it at a cozy gathering, this chowder is sure to impress. For serving suggestions, consider topping your chowder with crispy bacon bits, fresh herbs like cilantro or green onions, or a sprinkle of chili flakes for a little kick. You can also experiment with variations by adding in your favorite vegetables, such as diced bell peppers or spinach, or even swapping out the corn for other seasonal veggies. The beauty of this recipe is its versatility, allowing you to make it your own! I encourage you to give this Ramen Corn Chowder a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of this comforting dish together! Happy cooking! Print

Ramen Corn Chowder: A Creamy and Delicious Twist on a Classic Soup
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• Author: Dottie
• Total Time: 45 minutes
• Yield: 4 servings 1x
Print Recipe
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Description
This creamy Ramen Corn Chowder combines tender potatoes, sweet corn, and ramen noodles in a rich broth, making it a perfect cozy meal. Easy to prepare and customizable, it’s a delightful fusion of flavors that warms the soul. Enjoy it with a sprinkle of green onions and a side of crusty bread!
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Ingredients
Scale 1x2x3x
• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup ramen noodles (any flavor, discard the seasoning packet)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• 1 tablespoon soy sauce
• 1 tablespoon miso paste (optional, for added umami flavor)
• 1 teaspoon ginger, grated
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Chopped green onions for garnish
• Red pepper flakes (optional, for a spicy kick)
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Instructions
1. In a large pot, heat the olive oil or butter over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
2. Add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
3. Next, add the diced potatoes to the pot. Stir well to combine with the onion and garlic mixture. Cook for about 5 minutes, allowing the potatoes to absorb the flavors.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 10-15 minutes, or until the potatoes are tender.
5. Once the potatoes are tender, add the corn kernels to the pot. If you’re using frozen corn, there’s no need to thaw it first; just toss it in straight from the freezer.
6. Next, add the ramen noodles. Break them into smaller pieces if you prefer shorter noodles. Stir everything together and let it cook for about 3-4 minutes, or until the noodles are tender.
7. After the noodles are cooked, stir in the heavy cream or coconut milk. This will give the chowder a rich and creamy texture. If you’re using coconut milk, make sure to stir well to combine it with the broth.
8. Add the soy sauce and miso paste (if using) to the pot. Stir until the miso paste is fully dissolved. This will enhance the umami flavor of the chowder.
9. Season the chowder with salt and pepper to taste. Remember that the soy sauce adds some saltiness, so taste before adding more salt.
10. If you like a bit of heat, sprinkle in some red pepper flakes at this stage. Start with a pinch and adjust according to your spice preference.
11. Let the chowder simmer for an additional 5 minutes to allow all the flavors to meld together. Stir occasionally to prevent sticking.
12. Once the chowder is heated through and the flavors are well combined, remove it from the heat. If you find the chowder too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
13. Before serving, taste the chowder one last time and adjust the seasoning if necessary. This is your chance to make it just right!
14. To serve, ladle the chowder into bowls. Top with a sprinkle of chopped green onions for a fresh crunch and a pop of color.
15. For an extra layer of flavor, drizzle with sesame oil or sprinkle with sesame seeds.
16. Pair the chowder with some crusty bread or a side salad for a complete meal. Enjoy your delicious ramen corn chowder!
17. If you have leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Notes
• Feel free to customize the chowder by adding other vegetables like carrots or bell peppers.
• For a vegan option, use coconut milk and omit the butter.
• Prep Time: 15 minutes
• Cook Time: 30 minutes