Creamy Succotash with Bacon, Thyme and Chives

Creamy Succotash with Bacon, Thyme and Chives

24 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (24)

Rate This Recipe
sask
12

sask

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 -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy, very nice colors, and very tasty -- and I think even picky eaters would be surprised if they give it a try.

BN61079
8

BN61079

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 again- thanks!

Debbie Lopez
7

Debbie Lopez

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 21.5 g
  • 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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