Creamy Succotash with Bacon, Thyme and Chives

Creamy Succotash with Bacon, Thyme and Chives

25

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

Ingredients

{{adjustedServings}} servings 198 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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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.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

25
  1. 30 Ratings

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This is fabulous. I followed recipe as is; made a day ahead, and as per recipe, did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies ...

This was wonderful! I didn't have any cream, so I used evaporated milk and a pat of butter. It was so easy to make, and tasty and filling- even the kids cleaned their plates. Will be making a...

Very good. I used can lima beans and corn because that is what I had on had on hand and it worked well.