- 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
- 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.
04/04/2018
recipepes.com
Scallop and Shrimp Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
