Instructions: In 3 1/2- to 4-quart crock pot slow cooker, combine potatoes, ham, corn, bell 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.

Ingred. Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time.

Ingred Sub: Leftover cooked roast beef or turkey can be used in place of the ham.

This recipe yields 6 servings.

NOTES :

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