Corn Ham and Potato Scallop

6 cups peeled baking potatoes in 1" cubes
1 1/2 cups cubed cooked ham
1 can whole kernel sweet corn - (15 1/4 oz) -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 can condensed Cheddar cheese soup - (10 3/4 oz)
1/2 cup milk
2 tablespoons all-purpose flour

In 3 1/2- to 4-quart slow cooker slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.

In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on LOW setting for 7 to 9 hours or until potatoes are tender. Ingredients Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time.

Ingredient Substitution: Leftover cooked roast beef or turkey can be used in place of the ham.

This recipe yields 6 servings.

Corn Ham and Potato Scallop printer friendly version located here.
Click Back to return.