Creamy Succotash with Bacon, Thyme and Chives

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

• Calories: 198 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.)

Step 3

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