6 cups peeled baking potatoes — cut in 1″ cubes
\n1 1\/2 cups cubed cooked ham
\n1 15.25oz. can Green Giant Whole Kernel Sweet Corn — drained
\n1\/4 cup chopped green bell pepper
\n2 tsp. instant minced onion
\n1 10 3\/4oz.can condensed Cheddar Cheese Soup
\n1\/2 cup milk
\n2 T. all-purpose flour<\/p>\n
In 3 1\/2 to 4-quart Crock-Pot 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 7-9 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 Sub: Leftover cooked roast beef or turkey can be used in place of the ham.<\/p>\n
Yield: 6 servings
\nServing Size: 1 1\/2 cups<\/p>\n
Calories: 320
\nFat: 7g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 cups peeled baking potatoes — cut in 1″ cubes 1 1\/2 cups cubed cooked ham 1 15.25oz. can Green Giant Whole Kernel Sweet Corn — drained 1\/4 cup chopped green bell pepper 2 tsp. instant minced onion 1 10 3\/4oz.can condensed Cheddar Cheese Soup 1\/2 cup milk 2 T. all-purpose flour In 3 1\/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with…<\/p>\n