Creamy Succotash with Bacon, Thyme and Chives recipe

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Ingredients

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

Nutrition Info

198.4 calories
carbohydrate: 21.5 g
cholesterol: 32.3 mg
fat: 10.3 g
fiber: 4 g
protein: 6.6 g
saturatedFat: 5.4 g
servingSize: -
sodium: 219.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

  2. Pour off all but 2 Tbs. of the bacon drippings. Add onions, saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme, return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)

  3. When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Recipe Yield

6 servings

Recipe Note

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

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