Ingredients
8
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
Instructions
- Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
- Cook on Low until potatoes are tender, about 6 hours.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 332
- Carbohydrate: 38g
- Fat: 14g
- Fiber: 4g
- Protein: 15g
- Sugar: 4g
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