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Ingredients
- 6 c. Peeled baking potatoes, cut into 1" cubes
- 1 1/2 c. Cubed cooked ham
- 1 can Whole kernel corn, (15.25-ounce. can) liquid removed
- 1/4 c. Green bell pepper, minced
- 2 tsp Instant chopped onion
- 1 can Cheddar cheese soup, 10-3/4 ounce.
- 1/2 c. Lowfat milk
- 2 Tbsp. All-purpose flour
Directions
- In 3-1/2 to 4 qt crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, lowfat milk and flour; beat with wire whisk till smooth. Pour soup mix over potato mix; stir gently to mix. Cover; cook on low setting for 7 to 9 hrs or possibly till potatoes are tender.
- Makes 6 (1-1/2 c.) servings. Variation: Leftover cooked roast beef or possibly turkey can be used in place of ham. Serving
- Suggestion: Serve with hot biscuits and a spinach salad with cherry tomatoes and a vinaigrette dressing.
- by Pillsbury. Lynn's notes: Made this 2-17-98; used 1 pound purchased already-cut-up ham and added 2 more Tbsp. flour. This was a quick meal to get ready and was very tasty. Next time, I'll add in some garlic for more flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 66 | 24% |
| Total Fat 7.32g | 9% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1289mg | 54% |
| Potassium 773mg | 22% |
| Total Carbs 36.89g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.42g | 3% |
| Protein 15.77g | 25% |
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