Super easy! This recipe came from my slow cooker cook book. I used fresh salmon instead of the canned salmon this recipe calls for. But if you don't like salmon, this dish would be just a yummy without it-you could just call it potato chowder.
-2 14 oz. cans chicken broth
-1 1/2 cups frozen corn
-3 carrots, diced
-1 1/2 cups water
-1 onion, chopped
-1 package dry scalloped potato mix
-2 teaspoons dried dill
-2 cups half and half
-1/2 cup flour
-2 6 oz. cans skinless, boneless salmon, drained
Combine broth, corn, carrots, water, onion, potato mix (including seasoning packet), and dill directly into the slow cooker/crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If using low setting, turn on high after the 6-8 hours. Whisk together the half and half and flour. Stir into the slow cooker. Gently stir in the salmon. Cover and cook for 20-30 minutes more.
