Whew, it’s been a week. We’ve barely seen Brian, Isla has been a hot mess, and despite cleaning half of the day, there’s laundry everywhere (still haven’t unpacked from the lake!)- I am so ready for the weekend. And summer break.
I planned to make dinner tonight, but then Brian called and said he’d be working late. Normally I would scrap the dinner plans and take the kids to grab something… but I’d just dropped $$$ at Trader Joe’s today and figured we should probably break into that. SO. I made what I’d initially planned: southern shrimp chowder from Paleo Cooking With Your Instant Pot.
It’s a pretty basic recipe. Saute onion, pepper and celery in the IP. Add chicken broth, coconut milk, frozen shrimp and spices. Cook at high pressure for 10 minutes, then stir in a slurry made from tapioca flour.
I ended up adding cornstarch to thicken it up a little more (obviously we’re not really eating paleo at the moment). The flavor was good on its own, but better once I squeezed a little lime juice on top. I’m constantly adding acids to soup- lemon to chicken noodle, red wine vinegar to stews, lime juice to this. Try it! It cuts the richness a little and gives the soup a brighter flavor.
Served with TJ’s broccoli slaw salad.
Happy Friday Eve!