Corney Ham and Potato
Scallop
From
Mag E
5 baking potatoes, peeled
and cut into 1" cubes
1 1/2 cups cubed cooked
ham
1 15 oz can whole kernel
corn, drained
1/4 cup green bell pepper-
chopped
2 teaspoons instant minced
onion
1 can cheddar cheese
soup
1/2 cup milk
3 tablespoons all-purpose
flour
1.
In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn,
pepper and onion;
mix well.
2.
In small bowl, combine soup, milk and flour; beat with wire whisk until
smooth.
3.
Pour soup over potato mixture; stir gently to mix.
4.
Cover; cook on low setting for 7 to 9 hours or until potatoes are
tender.
Makes
6 (1-1/2 cup) servings.
