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Corn, Ham and Potato Scallop

corn, ham and potato scallop Entree
Corn, Ham and Potato Scallop
  • Prep 10 min
  • Total 9 hr 10 min
  • Servings 6

Looking for a hearty dinner? Then check out this ham, potato and corn recipe made in slow cooker.

Updated February 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.

  • Substitute cooked roast beef for the ham.
  • 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 Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
70
% Daily Value
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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