Corny Ham and Potato Scallop

From the kitchen of Martin James – Copenhagen, Denmark

Serves: 6

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

In a 3-1/2 to 4-quart crock pot, combine potatoes, ham, corn, pepper and onion; mix well.

In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on LOW setting for 7 to 9 hours or until potatoes are tender.