Medium

Scallop and Shrimp Chowder

Name: Scallop and Shrimp Chowder
Prep time: 18 min
Cook time: 34 min
Total time: 52 min
Yield: 4 servings
Ingredients: 4 potatoes , cut into cubes; 4 cups chicken broth; 1 , 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

Total Time

52 min

18m prep · 34m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🥜 Nut-Free ☪️ Halal

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.

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Ingredients

4 potatoes , cut into cubes
4 cups chicken broth
1 , 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.