End-of-Summer Shrimp & Corn Chowder

1. In a large pot, heat butter over medium. Add onions & pepper and sauté until soft, ~5 minutes. Stir in garlic, Simple spice, paprika, and thyme.
2. Add fresh corn kernels.
3. Pour in chicken bone broth and bring to a gentle simmer for 15 minutes.
4. Stir in cream and season generously with salt and pepper.
5. Add shrimp directly to the simmering chowder. Cook 3–4 minutes until pink and just firm.
6. Roughly chop half the roasted tater tots and stir them into the chowder to thicken and add potato flavor.
7. Reserve the rest for topping.
8. Ladle chowder into bowls. Top each with a few crispy tater tots and sprinkle with chives or parsley.