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1
In a medium pot, combine the chicken broth and 1 pound of the corn.
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2
Bring the broth to a boil; immediately remove the pan from the heat.
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3
Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
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4
Set aside.
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5
In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
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6
Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
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7
Set aside.
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8
Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
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9
Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
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10
Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
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11
Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
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12
Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
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13
Add hot pepper sauce and additional salt to taste, if needed.
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14
Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
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15
Add some of the shrimp, being careful not to crowd the pan.
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16
Saute until cooked through, 3 to 4 minutes.
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17
Transfer the shrimp to a plate.
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18
Repeat with the remaining butter and shrimp.
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19
Stir the chives and bacon into the hot soup.
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20
Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
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21
Serve immediately.
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22
If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.
