Corny Ham and Potato Scallop

5 baking potatoes peeled and cut into 1" cubes
1 1/2 cups cubed cooked ham
15 ounces corn
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 can Cheddar Cheese Soup
1/2 cup skim milk
3 tablespoons all-purpose flour

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

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