# @emmaclaireskitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DOCQv7kCajr
- **Gondola URL:** https://gondola.cc/posts/35831084-emmaclaireskitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a0d31f4771.jpg
- **Posted:** 2025-08-31T22:02:20.000+00:00
- **Account Owner:** Emily Claire Susman (@emmaclaireskitchen) — https://gondola.cc/emmaclaireskitchen

## Caption

Yall you have to try my End-of-Summer Shrimp & Corn Chowder this weekend! It’s super easy and the game changer… crispy tater tots! Here’s the recipe you must save: 

End-of-Summer Shrimp & Corn Chowder
Ingredients 
- 1 lb large shrimp, peeled & deveined (tails optional)
- 2 ears fresh corn, kernels cut off the cob 
- 4 cups chicken bone broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 green pepper, finely diced 
- 4 tbsp butter
- 1 tsp smoked paprika (optional, for depth)
- ½ tsp thyme (fresh or dried)
- [Not So] Simple Spice or Salt & pepper, to taste
- 2 cups frozen tater tots, cooked
- Chives or parsley, for garnish
Directions:
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.

#shrimprecipes #cornchowder #chowder

## Stats

- **Views:** 26,768
- **Likes:** 611
- **Shares:** 0
- **Comments:** 49

## Tags

cornchowder, chowder, shrimprecipes

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