Ingredients
The following ingredients have 4 Servings
- 10 to 12 small red potatoes (1 1/2 lb), cut in half
- 1 lb fresh green beans, trimmed, cut into 1-inch pieces
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 1 can (10 3/4 oz) condensed cream of potato soup
- 1/2 cup water
- 1/2 teaspoon pepper
- 1/2 cup half-and-half
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 1/2 lb salmon fillets, skin removed, cut into bite-size pieces
- 1 cup crumbled blue cheese (4 oz)
- 2 tablespoons chopped fresh chives
Instruction
- Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, beans, corn, soup, water and pepper.
- Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes).
- In 1-cup measuring cup, mix half-and-half and flour with whisk until well blended. Stir into potato mixture in slow cooker. Stir in salmon. If using Low heat setting, increase to High. Cover; cook 15 to 20 minutes longer or until salmon flakes easily with fork. Stir in cheese and chives.
