Scallop And Shrimp Chowder

Serves: 2

Iva Padberg

1 January 1970

Based on User reviews:

53

Spice

46

Sweetness

48

Sourness

39

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

4 cups

Chicken Broth

4

Potatoes (cut into cubes)

400 g

Whole Kernel Corn (can, drained)

1

Onion (chopped)

1 cup

Flour

1 cup

Heavy Whipping Cream

450 g

Sea Scallops

450 g

Cooked Shrimp (peeled, deveined, and)

1 cup

Potato Flakes (dry)

1 tsp

Garlic Pepper

1 pinch

Salt (to taste)

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

4

Cook on High until slightly thickened, 35 to 45 minutes

5

Season with salt