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 ...
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