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
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.