Rent Week Creamy Ramen and Corn Chowder

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 packages ramen noodles, seasoning discarded
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Melt butter in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add frozen corn and chicken broth, bring to a boil.
5. 5 Reduce heat and simmer for 5 minutes.
6. 6 Stir in milk and heavy cream, heating through but do not boil.
7. 7 Add ramen noodles and cook until tender, about 3 minutes.
8. 8 Stir in Parmesan cheese until melted.
9. 9 Season with salt and pepper to taste.
10. 10 Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add diced potatoes for extra heartiness.
• Include shredded rotisserie chicken for a heartier version.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute milk with half-and-half for a richer chowder.

Pairings

• Pairs well with a light lager or a crisp white wine.

Nutrition

Tips

• For a vegan version, use plant-based butter, broth, and cream alternatives, and skip the Parmesan.
• Feel free to add cooked bacon or diced ham for extra protein and flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with crusty bread or buttered toast.
• Pair with a simple green salad for a complete meal.

FAQ