Popular Recipes Scallop and Shrimp Chowder

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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."

Ingredients :

• 4 cups chicken broth
• 4 potatoes, cut into cubes
• 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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 6H50M

• Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
• Cook on Low until potatoes are tender, about 6 hours.
• 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.

Notes :

• You could use fish or any seafood you like.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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