Next out of the same cookbook I made Salmon Chowder.  T++his on is from Esther J. Yoder, Hartville, OH. They also give ideal slow cooker sizes, but this is when people started getting crazy about slow cookers.  I use my InstaPot which is also a slow cooker.  This was 5 servings.  It made it to 2 nights with an eclipse in-between.  I bought the fish shaped bowl in Nova Scotia.  

Ingredients:

1 1/2 C potatoes, cubed (What ever looked right)

1 C celery, diced

1/2 C onions, diced

2 T fresh parsley or 1 T dried parsley

1/2 t salt

1/4 t pepper

water to cover 

16 oz. can pink salmon 

4 C skim milk

2t lemon juice

2 T red bell peppers, finely cut (1 bell pepper)

2 T carrots, finely shredded (4 carrots cubed)

1/2 C instant potatoes

Directions:

1. Combine cubed potatoes, celery, onions, parsley, salt, pepper and water to cover in slow cooker,  (I added carrots as I did not shred them’) and water to cover in slow cooker.  
2. Cook on high for 3 hours or until soft.  (I drained the water.)
3. Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.  Stir.
4. Heat 1 hour more until very hot.  

This was good.