Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        bacon -- diced
     1/2  cup           onion -- chopped
  10 3/4  ounces        condensed chicken broth
   5 1/2  ounces        au gratin potato mix
   2      cups          water
   1      17 ounces wh  kernel corn
     1/8  teaspoon      black pepper
  15 1/2  ounces        red sockeye salmon -- drained
                        boned -- skinned, and broken
                        into chunks
   1 1/2  cups          milk
     1/3  cup           evaporated milk

Preparation:

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.