Print: Scallop and Shrimp Chowder

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.

Prep

18 min

Cook

34 min

Servings

Difficulty

Medium

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.

Nutrition per serving

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