Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 6 hrs 35 mins
Total Time: 6 hrs 50 mins
Servings: 8