Crock Pot Corn, Ham and Potato Scallop

6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham (I use turkey ham)
1 15.25oz. can no salt added corn, drained
2 teaspoons instant minced onion
1 10 3/4oz. can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, 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 7-9 hours or until potatoes are tender.

Additional 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. Also, leftover cooked roast beef or turkey can be used in place of the ham.

Serving Size = 1 1/2 Cup
WW Points = 6

Recipe modifed from a recipe by Chubbie Chica


Rena said...

Thanks for posting your menus and recipes. I'm going to try this recipe soon.

Unknown said...

I'm always looking for good soup recipes.

Emily aka Cook for 6 said...

This sounds perfect for a busy COLD week! Thanks for posting! Looks like it will be making my menu for the week!