Ingredients

1 lg. can cream style corn
2 cans clam chowder
1 (8 oz.) can mushroom pieces
1 can cheddar cheese soup
1 lb. smoked salmon nuggets
1 1/2 lb. skinned perch
1-2 Tbsp. bacon bits

Cooking Instructions

Fry perch in safflower oil over medium heat. As contents brown, sprinkle with bacon bits; then start breaking fish into smaller pieces. When everything is uniformly browned, place in crock pot. Add remaining ingredients. Add 1 tablespoon Grey Poupon mustard. Cover and cook 4 hours on low heat. (Temperature and cooking time may be adjusted to fit your needs.)
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)