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Scallop and Shrimp Chowder

Rated as 4.5 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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Ingredients

6 h 50 m servings 339 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Nutrition Facts


Per Serving: 339 calories; 14.6 g fat; 38.4 g carbohydrates; 15.3 g protein; 112 mg cholesterol; 849 mg sodium. Full nutrition

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Reviews

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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.

Came out great!!