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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Recipe Summary

prep:
10 mins
cook:
6 hrs 5 mins
total:
6 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

458 calories; protein 21.7g 43% DV; carbohydrates 77.1g 25% DV; fat 11g 17% DV; cholesterol 45.9mg 15% DV; sodium 1711.4mg 69% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2013
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 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. Read More
(53)

Most helpful critical review

Rating: 3 stars
07/13/2013
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. :) Read More
(12)
41 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
05/24/2013
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 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. Read More
(53)
Rating: 5 stars
07/03/2013
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. Read More
(28)
Rating: 5 stars
05/19/2013
Really easy to make and tastes awesome!! Whole family loves it. Thanks Read More
(23)
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Rating: 4 stars
07/11/2013
remember that you can also make this on the stovetop in one hour. Read More
(17)
Rating: 3 stars
07/13/2013
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. :) Read More
(12)
Rating: 4 stars
07/11/2013
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. Read More
(12)
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Rating: 5 stars
07/11/2013
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. Read More
(12)
Rating: 5 stars
07/12/2013
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. Read More
(7)
Rating: 5 stars
07/12/2013
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 suggestion to add them last since they cook very quickly when cubed. Read More
(6)