We used this recipe from Bev Cooks. It looked so good.
We did some things differently, and it probably made it taste a bit differently. Instead of using fresh shrimp, we used frozen shrimp from Fresh and Easy. It's not James' favourite thing, seafood snob that he is, but it's better than having to devein and deshell the supposedly "fresh" shrimp from the meat counter. And, no, if they're real shrimp (not prawns), they've been frozen in order to be transported. (See what you learn when you marry a seafood snob?) We also chopped up the shrimp to mix into the soup instead of searing them and putting them on top. And, what can I say, we're super lazy, so we used bacon bits isntead of cooking out own bacon. This one actually has a real reason--buying a pack of bacon and only using 2-3 strips means the rest generally goes to waste, so it's better for our purposes to use the bits.
We followed the other instructions pretty much word for word. I didn't notice the differences between her version and the Real Simple version, but I just skipped the steps cooking the bacon and shrimp. Instead, I just added some oil to the pot (and I could have used a much smaller pot.) I sauteed the minced up yellow onion for 5 minutes. Since the recipe only calls for half a yellow onion, I saved the other half and froze it to use later. This is going to become a habit, I think. When I need things I don't usually use and have to buy too much, I'll freeze the rest and save it to use later.
|Onions and spices sautéing. Note the steam|
|Add the corn and mix well|
|Cream and broth added|
|And the finished product!|