Hamburger Corn Soup Recipe -
Hamburger Corn Soup Recipe
  • READY IN 6+ hrs

Hamburger Corn Soup

Recipe by  

"This is my grandmother's recipe by way of my mother. It's easy and tastes great. Origins of this recipe come from the Pennsylvania Dutch of Central PA."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    6 hrs 5 mins

    6 hrs 15 mins


  1. Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely.
  2. Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.
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  • Cook's Note:
  • If you like stiffer potatoes, add them 2 hours prior to serving.
  • Depending on the size of your slow cooker, you may not wish to fill the crock completely with water. If your slow cooker holds more than 4 quarts, reduce amount of water added to make a total of about 1 gallon or to your personal tastes.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 24, 2013

This is awesome....great meal to make in your crockpot in your RV while camping or during hunting season or anytime. I think the cream corn does wonders for is a winner in my book. I use red potatoes because they hold up better and don't turn to mush. This has become a family favorite.

Most Helpful Critical Review
Jul 13, 2013

I found the corn to be overwhelming. Also, like another poster, I added a bit of garlic powder and some basil to the recipe, and, since our family likes a good bit of heat with our food, I also added about 2tsp red pepper flakes. I submitted a couple of pictures of the result, and, as you can see, mine turned out more like a chili than a soup. That's not a bad thing, of course, but I was expecting something a little thinner than I got. IF I were to make this again, I think I would only use a single can of corn, probably the creamed corn, and then use vegetable broth to make up the rest of the liquid. One last note: it's ridiculously filling. I took a great big bowl because I was Starving, but by the time I was half way done, I felt a little sick. Just, you know, FYI. :)

Jul 03, 2013

I have made a similar recipe for years on stove-top. I use only one can of cream style corn, omit whole kernel corn, and add one can of pork and beans. I love the flavor of mine and also love the flavor of this new version.

May 19, 2013

Really easy to make and tastes awesome!! Whole family loves it. Thanks

Jul 11, 2013

remember that you can also make this on the stovetop in one hour.

Jul 11, 2013

Excellent recipe. Thank you. I like that it has simple ingredients and canned soups or exotic anything. I might use fresh corn if I get some this summer but this is a winner as is. So refreshing to find this for my family and know everyone from young to old will enjoy it.

Jul 11, 2013

I haven't tried this, but is sounds yummy. I have an issue with using canned corn though. I would use fresh of the cob or frozen. Canned corn has way too much sodium and it taste tinny. I will make this, using fresh or frozen corn. Thanks for the recipe.

Jul 12, 2013

My grandsons loved this soup even on a hot July day. My changes include: reducing to three cans of corn (2 regular and one cream style), a half cup of vegetable broth, a tad of granulated garlic, and a tad of basil. I like to measure my potatoes and two cups of peeled and diced red potatoes were perfect. Lastly, I cooked it on the stove! Thank you Meemps for sharing your recipe.


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  • Calories
  • 458 kcal
  • 23%
  • Carbohydrates
  • 77.1 g
  • 25%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 1711 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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