Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and simmer about 15 minutes, or until potatoes are tender. Combine flour and 1/3 cup water in small bowl; blend well. Stir into potato mixture. Add milk. Simmer until slightly thickened, stirring frequently. Add corn and ham; heat through. Sprinkle each serving with parsley. ("The All American Potato Cookbook") (MMd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6|
|Calories from Fat: 119 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 42.3mg||13 %|
|Sodium 616.4mg||21 %|
|Potassium 1008.6mg||27 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 36.8g|
|Protein 18.4g||26 %|
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Calories per serving: 351
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