4 cups diced peeled potatoes 1 1/2 cup frozen whole kernel corn or 1 can (15 oz) whole kernel corn, drained 4 medium tomatoes, seeded and diced 1 cup sliced carrots 1/2 cup chopped onion 3/4 tsp salt 1/2 tsp sugar 1/2 tsp dill weed 1/8 tsp pepper 1/2 cup water
In a slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.Serves 8.
Sandy U.
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