6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham (I use turkey ham)
1 15.25oz. can no salt added corn, drained
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, 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 7-9 hours or until potatoes are tender.
Additional 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. Also, leftover cooked roast beef or turkey can be used in place of the ham.
Serving Size = 1 1/2 Cup
WW Points = 6
Recipe modifed from a recipe by Chubbie Chica