6	cups	baking potatoes, peeled and cut into 1-inch cubes
1½	cups	cubed cooked ham
1	can	whole kernel sweet corn, drained (15¼ oz.)
¼	cup	chopped green bell pepper
2	tsp.	instant minced onion
1	can	condensed Cheddar cheese soup (10¾ oz.)
½	cup	milk
2	tbsp.	all-purpose flour

1. In 3½ to 4-quart crock pot, combine potatoes, ham, corn, bell pepper and onion; mix well.

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

3. Cover; cook on low setting for 7 to 9 hours or until potatoes are tender.

Makes 6 - ½ cup servings.