Ramen Corn Chowder
Transform your soup game with this Ramen Corn Chowder, a comforting fusion of hearty corn chowder and quick-cooking ramen noodles. Featuring golden kernels of corn, tender chunks of russet potato, and fresh thyme, this creamy soup is brought to life with the irresistible flavor boost of a ramen seasoning packet. Perfectly balanced with the richness of heavy cream and the satisfying slurp of ramen noodles, it’s a delightful twist on classic comfort food. Ready in just 45 minutes and brimming with both texture and flavor, this dish is perfect for cozy weeknights or casual entertaining. Top it off with a sprinkle of green onions and a touch of cheddar cheese for an extra layer of indulgence. Whether you're a fan of ramen or chowder, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Russet potato, peeled and diced
- 4 cups Vegetable broth
- 2 cups Frozen corn kernels
- 1 cup Heavy cream
- 2 packets Ramen noodles (uncooked)
- 1 packet Ramen seasoning packet
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 stalks Green onions, thinly sliced
- 0.5 cup Shredded cheddar cheese (optional, for topping)
Instructions
Heat a large saucepan or Dutch oven over medium heat and add the butter and olive oil. Once melted, sauté the diced onion for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
Stir in the diced potato, vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the potato pieces are tender.
Add the frozen corn and simmer for another 5 minutes. If needed, use an immersion blender to blend part of the soup for a creamier consistency, leaving some corn and potatoes chunky for texture.
Stir in the heavy cream, salt, and black pepper. Mix well and bring the soup back to a gentle simmer.
Break the uncooked ramen noodles into smaller pieces and add them to the pot, along with one ramen seasoning packet. Stir to combine and cook the noodles for 3-4 minutes or until tender.
Taste and adjust seasoning as needed. Serve the chowder hot, garnished with green onions and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 7964 mg | 346% | |
| Total Carbohydrate | 312.9 g | 114% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 50.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4540 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
