Scallop and Shrimp Chowder recipe
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- 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 caloriescarbohydrate: 37.9 gcholesterol: 109.6 mgfat: 14.4 gfiber: 4 gprotein: 14.8 gsaturatedFat: 7.7 gservingSize: -sodium: 368.6 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Scallop and Shrimp Chowder
Directions
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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.