Ramen Corn Chowder
4 servings

2 cups water
1 package (3 ounces) chicken ramen noodles
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup 2% milk
1 teaspoon dried minced onion
1/4 teaspoon curry powder
3/4 cup shredded cheddar cheese
1/3 cup cubed cooked bacon
1 tablespoon minced fresh parsley
1 tablespoon minced chives

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 powder; heat through. Stir in the cheese, bacon, parsley and chives until blended. If desired, top with additional bacon, chives or cheddar cheese.

Nutrition Facts
1 cup: 333 calories, 9g fat (5g saturated fat), 17mg cholesterol, 1209mg sodium, 49g carbohydrate (13g sugars, 4g fiber), 13g protein.

Note: This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I jazzed mine up with extra corn and bacon bits.