Ingredients
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
Preparation
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.
