In my efforts to make a new soup every week this fall and winter, I have already became burned out of the recipes I found and wanted to start experimenting with my own. Last night I knew I wanted to make soup, but was unsure what kind of soup sounded good. As I was looking around the freezer, fridge, and pantry I noticed that I had most of the ingredients for corn chowder. I was really excited, because if you know me, you know that I love to use up ingredients that I have specifically bought for other recipes. Then I saw the barbeque sauce from our trip to Savannah and a light bulb went off in my head. I could combine corn chowder and barbeque shrimp in one dish. I knew in my mind this sounded wonderful, but I had not seen this flavor combination before so I was also a bit leery. My husband looked at the ingredients I was putting together and I could tell he was getting the oven preheated for pizza much to my dismay. Then, as the recipe started coming together more he was snooping around in the kitchen, which usually means something smells and looks good. Once the soup was simmering, I started on the shrimp and then it all seemed to come together. I plated the soup and after we tried it, instantly we knew it was a keeper. When we were done with our bowlsmy husband even said that he could eat a whole bowl more. I hope you enjoy this recipe as much as we did.
Heat a large stock pot or Dutch oven over medium-high heat. Add the bacon slices and cook until crispy, about 5 minutes. Remove bacon and let drain on a paper towel, until ready to garnish. Add onions and peppers into the pot over medium heat and cook for 4 minutes. Add garlic and cook for an additional minute. Add chicken stock, potatoes, hot sauce, cornstarch and corn. Bring to a boil then reduce to a simmer and cook for 12 minutes.
Put grill pan over medium-high heat. Toss shrimp in ¼ cup BBQ sauce . Then quickly cook shrimp for 2 minutes per side. Take the shrimp out of the grill pan carefully and toss with remaining barbecue sauce.
Once the potatoes have started to break down, blend slightly with an immersion blender (you can also take a 1 cup of soup out and put in blender). Do not blend all of the soup, you want to leave some texture. Stir in milk, cheese and cream. Add salt and pepper, adjust to your liking. Serve in bowls and top with the bacon and barbeque shrimp.