Category: Soups and Stews
Cuisine: Pennsylvania Dutch
Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 40 Mins
This came from my mother-in-law, Flo Chronister; although she is also from Pennsylvania Dutch country, it is quite different from Cuddie’s soup. The first time Millie had it at my house, she said, “Oh, Beef Corn Soup.” It is quite similar to Pa. Dutch Chicken Corn Soup. Hamburg soup is real soul food to the Chronister men!
Ingredients
Adjust Servings
Instructions
- Place beef, onion, salt, and pepper in large pot and cover with cold water; break up ground beef as the water comes to a boil, simmer until meat is no longer pink. Add several potatoes , peeled and sliced. Cook until potatoes are tender. Skim off all visible fat. (Or, I usually refrigerate at this point, until fat has congealed, and lift off all visible fat. I usually just leave it overnight, for convenience. Reheat to proceed.)
- Add canned corn and heat through (or fresh corn cut from the cob, simmer until corn is tender).
- Just before serving, stir in several sliced hard-cooked eggs. (As with most soups and stews, this is even better the next day, if there's any left!)