Condensed Cheddar cheese soup is the robust base for this slow cooked dinner made using potatoes, ham and whole kernel sweet corn.
Slow-Cooker Corn, Ham and Potato Scallop
- Prep Time 10 min
- Total 9 hr 10 min
- Servings 6
- Ingredients 8
Ingredients
- 6 cups cubed (1-inch) peeled baking potatoes
- 1 1/2 cups cubed cooked ham
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 1/4 cup chopped green bell pepper
- 2 teaspoons instant minced onion
- 1 can (10 3/4 oz) condensed Cheddar cheese soup
- 1/2 cup milk
- 2 tablespoons all-purpose flour
Instructions
-
Step1In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
-
Step2In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
-
Step3Cover; cook on Low setting 7 to 9 hours or until potatoes are tender.
Nutrition
320
Calories
7g
Total Fat
14g
Protein
49g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 30mg
- 10%
- Sodium
- 1010mg
- 42%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 6g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 35%
- 35%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1/2 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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