For a more Caribbean flavor, substitute coconut milk for the heavy cream. This will also sweeten the soup somewhat, so you may want to adjust the levels of chiles, salt, and pepper.
For a higher protein dish with a decidedly coastal flair, add some firm white fish (cod, haddock, pollack, or snapper) that has been sautéed, baked, or broiled to the soup after it has been puréed. Simply cut the fish into bite-sized pieces and fold them into the soup. Allow them to heat through and serve.
For a more ancient and Native American variation, add roasted corn to soup at service. Toss 2 - 3 cups of corn kernels (fresh or frozen) with olive oil and place them in a baking dish. Season with black pepper. Broil, stirring often, until the corn begins to brown. Keep an eye on them! They burn quickly and easily. Sprinkle or mound the roasted corn onto each bowl of soup just before serving it up.