CORN, HAM & POTATO SCALLOP

Ingredients

6 cups peeled cubed baking potatoes
1 1/2 cups cubed cooked ham
1 (16-ounce) can whole-kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 can Cheddar cheese soup
1/2 cup milk
2 tablespoons plain flour

Preparation

In a 4-quart slow cooker, combine potatoes, ham, corn, bell pepper and onion, mixing well. In a small bowl, combine soup, milk and flour. Beat with a wire whisk until smooth. Pour over potato mixture; stir gently to blend. Cover and cook on low for 7 to 9 hours, or until potatoes are tender. Makes 6-8 servings.