Ingredients:
- 6 cups peeled baking potatoes, cut in 1-inch cubes
- 1 1/2 cups diced cooked ham, beef, or other leftover meat or poultry
- 1 to 1 1/2 cups whole kernel corn, from can or frozen thawed
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
- 1 can (10 3/4 ounces) condensed Cheddar cheese soup
- 1/2 cup milk
- 2 tablespoons all-purpose flour
Preparation:
In small bowl, combine soup, milk and flour; whisk until smooth. Pour soup mixture over vegetable mixture; carefully stir to blend.
Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.
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