Creamy Succotash with Bacon, Thyme and Chives recipe
All Recipes Side Dish Vegetables Corn
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 caloriescarbohydrate: 21.5 gcholesterol: 32.3 mgfat: 10.3 gfiber: 4 gprotein: 6.6 gsaturatedFat: 5.4 gservingSize: -sodium: 219.2 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Succotash with Bacon, Thyme and Chives
Directions
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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.
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.)
When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.