Using the Crockpot™ 2.5Qt split stoneware, add to the slow cooker and set to high.
Spray the inside bottom of the stoneware with avocado oil.
Add salmon and cook for 30 minutes or until fully cooked.
While the salmon cooks, dice potatoes, celery, onion and mince the garlic.
Using the 6-Quart stoneware, set to high and add olive oil, onion, garlic, celery and seasoned salt. Stir and cook for 5 minutes.
Add vegetable broth, corn, and a corn on the cob for additional flavor) Cook for 20 minutes.
Add coconut milk, dash of ground black pepper and cook until potatoes are fully cooked.
Optional: Top with salmon and jalapeño slices.