| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Crockpot, Ham, Potatoes, Soups/stews | 6 | Servings | |
INGREDIENTS
| 6 | c | Peeled baking potatoes; cut into 1" cubes |
| 1 1/2 | c | Cubed cooked ham |
| 1 | cn | Whole kernel corn; (15.25-oz. can) drained |
| 1/4 | c | Green bell pepper; chopped |
| 2 | ts | Instant minced onion |
| 1 | cn | Cheddar cheese soup; 10-3/4 oz. |
| 1/2 | c | Milk |
| 2 | tb | All-purpose flour |
INSTRUCTIONS
In 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, 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 to 9 hours or until potatoes are tender. Makes 6 (1-1/2 cup) servings. Variation: Leftover cooked roast beef or turkey can be used in place of ham. Serving Suggestion: Serve with warm biscuits and a spinach salad with cherry tomatoes and a vinaigrette dressing. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Soups Chilies and Crock Pot Slow Cooker Meals by Pillsbury. Lynn's notes: Made this 2-17-98; used 1 lb. purchased already-cut-up ham and added 2 more tablespoons flour. This was a quick meal to get ready and was very tasty. Next time, I'll add some garlic for more flavor. Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Feb 18, 1998
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