Scallop and Shrimp Chowder


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.

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


  • 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


  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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