Ingredients
- 5 baking potatoes, peeled and – cut into 1″ cubes
- 1 1/2 c cubed cooked ham
- 1 15 oz can whole kernel corn, – drained
- 1/4 c green bell pepper — chopped
- 2 t instant minced onion
- 1 can cheddar cheese soup
- 1/2 c milk
- 3 T all-purpose flour
Preparation method
- In a 3-1/2 to 4 quart crockpot slow cooker, combine potatoes, ham, corn, pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
- Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.
Posted by Chef M.H. on August 3rd, 2010
