6 Points Serving Size : 6
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour
In 3 1/2 to 4-quart Crock-Pot 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 for 7-9 hours
or until potatoes are tender.
Ingred. Info: Potatoes cook more quickly when cut into small
pieces; cubed potatoes will cook faster than quartered potatoes.
The 1-inch chunks of potato in our recipe work well as they do
not get too soft during the long cooking time.
Ingred Sub: Leftover cooked roast beef or turkey can be used
in place of the ham.
6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g;
(sat 4g); Choles 30mg; Sod 1010mg; Total Carbs 49g; Fiber
5g; Sugars 6g; Pro 14g. POINTS: 6 MC Formatted 5/31/98 and
submitted to the WW forum. Submitted to new forum 7-11-00.
Try it with 1 can condensed low fat cream of mushroom soup in
place of Cheese soup for a completely different taste.