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.