Scallop and Shrimp Chowder

Ingredients

• 4 cups chicken broth
• 4 potatoes, cut into cubes
• 1 (14 ounce) can whole kernel corn, drained
• 1 onion, chopped
• 1/4 cup flour
• 1 cup heavy whipping cream
• 1/2 pound sea scallops
• 1/2 pound peeled, deveined, and cooked shrimp
• 1/4 cup dry potato flakes
• 1/4 teaspoon garlic pepper
• 1 pinch salt, to taste

Directions

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.