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

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.)