1 large 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).