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.