Scallop and Shrimp Chowder
Description
This scallop and shrimp chowder is made in the slow cooker with corn, onion, and potatoes, making it a fuss-free meal perfect for chilly evenings.
Ingredients
•
4 potatoes, cut into cubes
•
4 cups chicken broth
•
1 (14 ounce) can whole kernel corn, drained
•
1 onion, chopped
•
1/4 cup flour
•
1 cup heavy whipping cream
•
1/2 pound sea scallops
•
1/2 pound peeled, deveined, and cooked shrimp
•
1/4 cup dry potato flakes
•
1/4 teaspoon garlic pepper
•
1 pinch salt, to taste
Directions
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.