Scallop and Shrimp Chowder recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Chowders

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.

Do you like the recipe? Share this tasty recipe!