Creamy Seafood Chowder with Corn and Potatoes

Creamy Seafood Chowder with Corn and Potatoes

Name: Creamy Seafood Chowder with Corn and Potatoes
Total time: 425 min
Ingredients: 4 potatoes, cut into cubes (about 500g); 4 cups chicken broth (about 950ml); 1 (14 ounce) can whole kernel corn, drained (400g); 1 onion, chopped; 1/4 cup flour (30g); 1 cup heavy whipping cream (240ml); 1/2 pound sea scallops (225g); 1/2 pound peeled, deveined, and cooked shrimp (225g); 1/4 cup dry potato flakes (30g); 1/4 teaspoon garlic pepper; 1 pinch salt, to taste

Indulge in a rich and creamy seafood chowder with tender sea scallops and succulent shrimp, cooked to perfection with sweet corn and hearty potatoes. This slow-cooked chowder is the ultimate comfort food for a cozy evening in.

425 min

easy

8 servings

332kcal

calories

38g

carbohydrates

110mg

cholesterol

14g

fat

fiber

15g

protein

saturated fat

369mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

4 potatoes, cut into cubes (about 500g)

4 cups chicken broth (about 950ml)

1 (14 ounce) can whole kernel corn, drained (400g)

1 onion, chopped

1/4 cup flour (30g)

1 cup heavy whipping cream (240ml)

1/2 pound sea scallops (225g)

1/2 pound peeled, deveined, and cooked shrimp (225g)

1/4 cup dry potato flakes (30g)

1/4 teaspoon garlic pepper

1 pinch salt, to taste

Directions

Step 1

In a 3 1/2-quart slow cooker, combine the potatoes, broth, corn, onion, and flour until well mixed.

Step 2

Cook on Low for about 6 hours, until the potatoes are tender.

Step 3

Stir in the heavy whipping cream, scallops, shrimp, potato flakes, and garlic pepper.

Step 4

Increase heat to High and cook for 35 to 45 minutes, until the chowder is slightly thickened. Season with salt to taste.