Corn and Ham Crockpot

This recipe gets a 5 star from me. I made it for a pot-luck, tail-gate gathering at work. It turned out better than I had originally thought (stirring it together, it was very thick.) I used a 20 oz. bag of frozen corn, which I believe would be about 6 cups of corn. I chopped up a Vidalia onion, about a half-cup and sliced up half of a red pepper and half of a yellow pepper. I mixed all of the ingredients together the night before except for green pepper and the shredded cheese. This mixture is very thick. I put it in the crock-pot on high for the 1st hour. Because I didn't have green pepper, I looked and found some green peas which I had thawed. I just set them on top of the mixture (about a cup) to add color and did not blend them in until the 2nd hour. I also forgot to add the shredded cheese, so I bought a cup from the cafeteria and stirred it in during the 2nd hour. By this time the soup and steam from within made a juice. Not too much, just right. I also sprinkled about a half a teaspoon of salt to the mixture. The shredded cheese melts in wonderfully, it is not sticky. By the 3rd hour you don't even see the cheese. When I make it the next time, I will dice up some green pepper, green onion and use Lawry's Seasoning Salt, (about a half a teaspoon). Those are seasonings l like. I will also add the green peas to this recipe. It makes a very colorful dish.

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