Scallop and Shrimp Chowder

4.4
(11)

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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Prep Time:
15 mins
Cook Time:
6 hrs 35 mins
Total Time:
6 hrs 50 mins
Servings:
8
Yield:
8 servings

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

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.

Cook's Note:

You could use fish or any seafood you like.

Nutrition Facts (per serving)

332 Calories
14g Fat
38g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 332
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 110mg 37%
Sodium 369mg 16%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 15g
Vitamin C 26mg 130%
Calcium 63mg 5%
Iron 3mg 14%
Potassium 725mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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