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, its a delightful fusion of flavors that warms the soul. Enjoy it with a sprinkle of green onions and a side of crusty bread!
Ingredients
Scale
- 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)
Instructions
- 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.
- Add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- 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.
- 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.
- Once the potatoes are tender, add the corn kernels to the pot. If youre using frozen corn, theres no need to thaw it first; just toss it in straight from the freezer.
- 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.
- After the noodles are cooked, stir in the heavy cream or coconut milk. This will give the chowder a rich and creamy texture. If youre using coconut milk, make sure to stir well to combine it with the broth.
- 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.
- Season the chowder with salt and pepper to taste. Remember that the soy sauce adds some saltiness, so taste before adding more salt.
- 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.
- Let the chowder simmer for an additional 5 minutes to allow all the flavors to meld together. Stir occasionally to prevent sticking.
- 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.
- Before serving, taste the chowder one last time and adjust the seasoning if necessary. This is your chance to make it just right!
- To serve, ladle the chowder into bowls. Top with a sprinkle of chopped green onions for a fresh crunch and a pop of color.
- For an extra layer of flavor, drizzle with sesame oil or sprinkle with sesame seeds.
- Pair the chowder with some crusty bread or a side salad for a complete meal. Enjoy your delicious ramen corn chowder!
- 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