Scallop and Shrimp Chowder

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 332 Calories

Ingredients

• 1 cup heavy whipping cream
• 1 onion, chopped
• 4 cups chicken broth
• ¼ cup dry potato flakes
• ¼ cup flour
• 1 (14 ounce) can whole kernel corn, drained
• ½ pound sea scallops
• 1 pinch Salt, to taste
• 4 potatoes, cut into cubes
• ½ pound peeled, deveined, and cooked shrimp
• ¼ teaspoon garlic pepper

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.