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Hamburger Corn Soup |
"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."
Ingredients :
- 1 pound ground beef
- 1 large onion
- 2 (15.25 ounce) cans sweet corn, undrained
- 2 (15 ounce) cans sweet cream-style corn
- 3 potatoes, peeled and cubed
- 2 teaspoons dried parsley
- water, as needed
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
Instructions :
Prep : 10M | Cook : 6M | Ready in : 6H15M |
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- 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.
- Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.
Notes :
- 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.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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