Hamburger Corn Soup

Hamburger Corn Soup

Meemps 7

"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."


6 h 15 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 77.1g
  • 25%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1711 mg
  • 68%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.
  • profile image

Your rating



  1. 32 Ratings


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 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 ...

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 canned soups or exotic anything. I might use fresh corn if I get some this summer but this is a winner as i...

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 wi...

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...

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 garli...

Great recipe ~ especially for the cooler autumn days! I cut back the amount of corn, and look for organic to avoid GMO products. I also like using white potatoes and leaving the skin on ~ good s...