Scallop and Shrimp Chowder

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

Step: 1

Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.

Step: 2

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

Step: 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.

Per Serving: 332 calories; protein 14.8g; carbohydrates 37.9g; fat 14.4g; cholesterol 109.6mg; sodium 368.6mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.