Easy Salmon Chowder

Yields:	4-6 servings
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	Preparation	15 minutes
	Cooking	6 hours
	Ready In	6 hours

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Ingredients

6	slices	bacon	diced
1/2	cup	onion	chopped
10 3/4	ounces	chicken broth	condensed
5 1/2	ounces	potatoes, instant	(au gratin mix)
2	cups	water
17	ounces	corn, canned, whole kernels
1/8	teaspoon	black pepper
15 1/2	ounces	salmon	red sockeye, drained, boned, skinned, and broken, into chunks
1 1/2	cups	milk
1/3	cup	evaporated milk

Directions

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.