Creamy shrimp with corn and bacon

I tried this out of Real Simple magazine. It was good, especially with Frank's Red Hot on it.

Cooked white rice
4 slices bacon
1 Tb olive oil
1 onion, chopped
1/2 cup dry white wine (can substitute 1/4 cup water)
3/4 cup heavy cream
1 1/4 pounds large shrimp, peeled and deveined
10 oz frozen corn

(It said to cook the bacon in the skillet and then wipe out the extra oil- I just microwaved mine and then broke it into pieces.) Heat the oil over med-high. Add onion and cook until softened. Add the wine and reduce by half, 2 to 3 minutes. Add the cream and bring to a boil. Stir in the shrimp, corn, and 1/4 tsp each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.