Corny Ham and Potato Scallop

5 potatoes, peeled and cubed

1 ½ cups cubed cooked ham

1 (15 ounce) can whole kernel corn, drained

¼ cup chopped green bell pepper

2 teaspoons instant minced onion

1 (10.75 ounce) can condensed Cheddar cheese soup

½ cup milk

3 tablespoons all-purpose flour

In a slow cooker, combine potatoes, ham, corn, green pepper, and onion. In a small bowl, stir together soup, milk, and flour until smooth. Pour soup mixture over ham and vegetables, and stir gently to coat.

Cover, and cook on Low for about 8 hours, or until potatoes are tender.