Scallop and Shrimp Chowder

Ingredients

• 4 potatoes , cut into cubes
• 4 cups chicken broth
• 1 can whole kernel corn , 14 ounce
• 1 onion , chopped
• 0.25 cups flour
• 1 cup heavy whipping cream
• 0.5 pounds sea scallops
• 0.5 pounds peeled , deveined, and cooked shrimp
• 0.25 cups dry potato flakes
• 0.25 teaspoons garlic pepper
• salt , to taste

Instructions

1. 1

   Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.

2. 2

   Cook on Low until potatoes are tender, about 6 hours.

3. 3

   Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.

4. 4

   Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.