Scallop and Shrimp Chowder
This scallop and shrimp chowder makes a great weeknight meal. My sister-in-law brought some scallops from Nova Scotia, and they are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store it in the refrigerator, and just turn it on in the morning. 
potatoes, cut into cubes
4
chicken broth
4
cups
whole kernel corn, drained
1
(14 ounce) can
onion, chopped
1
flour
¼
cup
heavy whipping cream
1
cup
sea scallops
½
pound
peeled, deveined, and cooked shrimp
½
pound
dry potato flakes
¼
cup
garlic pepper
¼
teaspoon
salt, to taste
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 Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.
  Cook on Low until potatoes are tender, about 6 hours.
  Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.
  Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.
