Scallop and Shrimp Chowder recipe

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Ingredients

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

Nutrition Info

331.5 calories
carbohydrate: 37.9 g
cholesterol: 109.6 mg
fat: 14.4 g
fiber: 4 g
protein: 14.8 g
saturatedFat: 7.7 g
servingSize: -
sodium: 368.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

Recipe Yield

8 servings

Recipe Note

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.

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