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Scallop and Shrimp Chowder

Rated as 4.62 out of 5 Stars

"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."
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6 h 50 m servings 332
Original recipe yields 8 servings


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  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.


  • Cook's Note:
  • You could use fish or any seafood you like.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 332 calories; 14.4 37.9 14.8 110 369 Full nutrition

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I have made it 2 times now. Great seafood chowder but I like mine thicker I tried more flower in the leftovers the first time and it was an improvement. The second time I added about 1 tablespoo...

It's good, but bland. 1/4 of a teaspoon of garlic pepper for the entire crock pot just didn't cut it. I like the chowder, but I'm going to have to figure out how to add more flavor.

Turned out excellent. I added some Old Bay and extra cream. Good flavors!

Fabulous. Added small quantity of diced red peppers, 1/4 tsp Old Bay, and jumbo lump, crab meat for a sensational sea food chowder.

Came out great!!