Crockpot Corn, Ham, And Potato Scallop

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Corn, Ham, And Potato Scallop to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Corn, Ham, And Potato Scallop, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 cups baking potatoes, peeled and cut into 1" cubes
• 1 1/2 cups cooked ham, cubed
• 1 15oz can whole kernel corn, drained
• 1/4 cup green bell pepper, chopped
• 2 tsp. instant minced onion
• 1 10oz can condensed cheddar cheese soup
• 1/2 cup skim milk
• 2 Tbsp. flour

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine potatoes, ham, corn, pepper, and onion in a Crockpot

Step 2: Technique & Execution

In a small bowl, mix the cheese soup, milk, and flour

Step 3: Technique & Execution

Beat with a whisk until smooth

Step 4: Technique & Execution

Pour soup mixture over the potato mixture in the Crockpot

Step 5: Technique & Execution

Stir gently to mix

Step 6: Technique & Execution

Cover and cook on Low for 7-9 hours or until potatoes are tender. 6 servings, 6 POINTS each Notes: The 1-inch chunks of potato work well because they don't get too soft during the long cooking time