Crock Pot Corn, Ham and Potato Scallop

6 cups peeled baking potatoes — cut in 1 inch cubes

1 1/2 cups cubed cooked ham

2 cups frozen corn

2 teaspoons instant minced onion

1 10 3/4oz. can condensed Cheddar Cheese Soup

1/2 cup milk

2 tablespoons all-purpose flour

In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, 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 7-9 hours or until potatoes are tender.