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Corn, Ham and Potato Scallop

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Corn, Ham and Potato Scallop
  • Prep 10 min
  • Total 9 hr 10 min
  • Servings 6
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Looking for a hearty dinner? Then check out this ham, potato and corn recipe made in slow cooker.
Updated Feb 29, 2012

Ingredients

  • 6 cups 1-inch cubes peeled baking potatoes
  • 1 1/2 cups cubed fully cooked ham
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1/4 cup chopped green bell pepper
  • 2 teaspoons instant minced onion
  • 1 can (10 3/4 ounces) condensed Cheddar cheese soup
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour

Steps

  • 1
    Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
  • 2
    Mix soup, milk and flour in small bowl; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
  • 3
    Cover and cook on Low heat setting 7 to 9 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute cooked roast beef for the ham.
  • tip 2
    Potatoes cook more quickly when cut into small pieces, so cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well because they won’t get too soft during the long cooking time.

Nutrition

270 Calories, 8g Total Fat, 14g Protein, 39g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
70
Total Fat
8g
Saturated Fat
3g
Cholesterol
30mg
Sodium
1030mg
Total Carbohydrate
39g
Dietary Fiber
3g
Protein
14g
% Daily Value*:
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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