CORNY HAM AND POTATO SCALLOP

5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15-ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (11-ounce) can condensed cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour

In a 3 1/2 to 4 quart slow cooker, combine potatoes, ham, corn, green pepper and onion; mix well.

In a small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture and stir gently to mix.

Cover and cook on low setting for about 8 hours or until potatoes are tender.

Makes 6 servings