Recipe by Meemps
"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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2 (15.25 ounce) cans
sweet corn, undrained
2 (15 ounce) cans
sweet cream-style corn
potatoes, peeled and cubed
water, as needed
salt, or to taste
ground black pepper
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 this...it 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.
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. :)
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.
Really easy to make and tastes awesome!! Whole family loves it. Thanks
remember that you can also make this on the stovetop in one hour.
Excellent recipe. Thank you. I like that it has simple ingredients and seasoning....no 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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hamburger Corn Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 99
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