Title: Easy Salmon Chowder
Categories: Soup Fish Entree Crockpot Salmon
Yield: 8 Servings
| 6 | sl | Bacon; Diced |
| 1/2 | c | Onion; Chopped |
| 10 3/4 | oz | Condensed Chicken Broth |
| 5 1/2 | oz | Au Gratin Potato Mix |
| 2 | c | Water |
| 17 | oz | Whole Kernel Corn |
| 1/8 | ts | Black Pepper |
| 15 1/2 | oz | Red Sockeye Salmon; Drained |
| | | Boned, Skinned, And Broken |
| | | Into Chunks |
| 1 1/2 | c | Milk |
| 1/3 | c | Evaporated Milk |
Fry the bacon in a 10-inch skillet until crisp, about 8 minutes. Remove the
bacon and drain on paper towels. Combine the onion, chicken broth, au
gratin potato mix (both the potatoes and sauce mix), water, undrained corn,
and pepper with the bacon in a 3 1/2-quart slow cooker. Cover and cook, on
the low setting, 6 hours. Add the salmon, milk and evaporated milk. Cover
and cook, on the high setting, 15 minutes or until thoroughly heated.