This scallop and shrimp chowder makes a great weeknight meal. My sister-in-law brought some scallops from Nova Scotia, and they are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store it in the refrigerator, and just turn it on in the morning.
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
Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.
-
2
Cook on Low until potatoes are tender, about 6 hours.
-
3
Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.
-
4
Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.
Nutrition Facts
Per serving
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