Easy salmon chowder

8 Servings

Ingredients

Quantity Ingredient
6 slices Bacon; Diced
½ cup Onion; Chopped
10¾ ounce Condensed Chicken Broth
5½ ounce Au Gratin Potato Mix
2 cups Water
17 ounces Whole Kernel Corn
⅛ teaspoon Black Pepper
15½ ounce Red Sockeye Salmon; Drained
Boned, Skinned, And Broken
Into Chunks
1½ cup Milk
⅓ 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 3½-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.

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