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Pork: Corn, Ham And Potato Scallop

Source of Recipe


Internet






List of Ingredients



• 6 cups peeled baking potatoes cut into 1" cubes
  
• 1 1/2 cups cubed cooked ham
  
• 1 (15 1/4 ounce) can green giant whole kernel sweet corn, drained
  
• 1/4 cup chopped green pepper
  
• 2 teaspoons instant minced onion
  
• 1 can cheddar cheese soup
  
• 1/2 cup milk
  
• 2 tablespoons all-purpose flour
  






Instructions



1. In a 3 1/2 to 4 quart crockpot, combine potatoes, ham, corn, bell pepper and onion; mix well.
   
   
2. In a small bowl, combine soup, milk and flour, beat with wire whisk until smooth.
   
   
3. Pour soup mixture over potato mixture; stir gently to mix.
   
   
4. Cover and cook on low setting 7 to 9 hours or until potatoes are tender.
   
   
5. 6 1 cup servings at 6 points each.
   
   
6. Per Serving Calories: 320 Fat: 7 g Saturated Fat: 4 g Cholesterol: 30 mg Sodium: 1010 mg Carbohydrate: 49 g Fiber: 5 g Sugars: 6 g Protein: 14 g
   
   






Final Comments


Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1" chunks of potato in our recipe work well as they do not get to soft during the long cooking time. Left over roast beef or turkey can be used in place of the ham.
Try it with 1 can healthy request cream of mushroom soup in place of the cheddar cheese soup for a completely different taste.