Ingredients
6
cups 1-inch cubes peeled baking potatoes
1 1/2
cups cubed fully cooked ham
1
can (15 1/4 ounces) whole kernel corn, drained
1/4
cup chopped green bell pepper
2
teaspoons instant minced onion
1
can (10 3/4 ounces) condensed Cheddar cheese soup
1/2
cup milk
2
tablespoons all-purpose flour
Preparation
Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
Mix soup, milk and flour in small bowl; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
Cover and cook on Low heat setting 7 to 9 hours.
