Ingredients
- 4 potatoes, cut into cubes
- 4 cups chicken broth
- 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
- salt, to taste
Directions
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Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.
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Cook on Low until potatoes are tender, about 6 hours.
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Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.
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Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.
Recipe Tip
You can use fish or any seafood you like.
