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Slow-Cooker Corn, Ham and Potato Scallop

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  • Prep 10 min
  • Total 9 hr 10 min
  • Servings 6
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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.
Updated Oct 20, 2016
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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

Steps

  • 1
    In 3 1/2 to 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well.
  • 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.
  • 3
    Cover; cook on Low setting 7 to 9 hours or until potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover cooked roast beef or turkey can be used in place of the ham.

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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