Salmon Chowder

 2 pouches skinless, boneless salmon
 1 Tablespoon butter
 1 small onion, chopped
 1 Tablespoon flour
 3 cups skim milk
 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style)
 1 can (8 oz.) drained or 1 cup frozen corn kernels
 1 teaspoon dried thyme
 1/2 teaspoon salt
 1/2 teaspoon lemon pepper
 2 Tablespoons sherry, if desired
 1/4 cup bacon bits, divided

Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.