MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn, Ham and Potato Scallop
 Categories: Crockpot, Ham, Potatoes, Soups/stews
      Yield: 6 Servings
 
      6 c  Peeled baking potatoes; cut
           - into 1" cubes
  1 1/2 c  Ham; cooked, cubed
 15 1/4 oz Can whole kernel corn;
           - drained
    1/4 c  Green bell pepper; chopped
      2 ts Instant minced onion
 10 3/4 oz Can cheddar cheese soup
    1/2 c  Milk
      2 tb All-purpose flour
 
  In 3-1/2 to 4 qt 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. Makes 6 (1-1/2 cup)
  servings.

  Variation:

  Leftover cooked roast beef or turkey can be used in place of ham.

  Serving Suggestion:

  Serve with warm biscuits and a spinach salad with cherry tomatoes
  and a vinaigrette dressing.

  Formatted by Lynn Thomas dcqp82a@prodigy.com.

  Lynn's notes:
  Made this 2-17-98; used 1 lb purchased already-cut-up ham and added
  2 tb more flour. This was a quick meal to get ready and was very
  tasty. Next time, I'll add some garlic for more flavor.
  
  Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals by Pillsbury
  
  Posted to TNT Recipes Digest
  by Mrs Lynn P Thomas <WWGQ25C@prodigy.com> on Feb 18, 1998
 
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