Fisheater’s Slowcooker Chowder

Another post-Eggplant Parm debacle slowcooker extravaganza, this is what our Little Flowers families frequently smell cooking if we’re hosting our Friday meeting at our house. 

1 16oz can of diced tomatoes, undrained
1 6oz can of minced clams, undrained
1 small onion, chopped
1/2 c chopped celery
1 8oz bottle of clam juice (or 1 c clam broth, if you happen to have that in the freezer)
1 1/2 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme leaves
1 tsp salt
1/2 tsp pepper
1 6oz can “tiny” shrimp
2 T flour
2 T melted butter
1/3 c half-and-half

Mix together all ingredients expect the shrimp, flour, butter and half-and-half in a slow cooker and cook on low 7-8 hours or high 1-3 hours, adding a half cup of dry white wine if desired.  An hour before serving, stir in last four ingredients.  So easy, filling and comforting.


About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at .

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