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Slow-Cooker Corn, Ham and Potato Scallop

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By Betty Crocker Kitchens
Updated Oct 20, 2016
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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
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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

  • Step 
    1
    In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
  • Step 
    2
    In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
  • Step 
    3
    Cover; 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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