Succotash with a Creamy Twist: Bacon, Thyme, and Chives

A vibrant succotash combines sweet corn and tender lima beans with crispy bacon, fresh thyme, and chives for a flavorful twist. Creamy and comforting, it’s the perfect side dish to brighten up any meal.

Ingredients 0/8

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

What Makes This Recipe Unique

This dish brings together fresh, vibrant vegetables with the smoky flavor of bacon and the subtle earthiness of thyme. The creamy element adds a smooth texture, making every bite comforting and satisfying. It’s a perfect balance of flavors that feels both hearty and light.

Smart Cooking Tips

- Use fresh thyme and chives for the best aroma and flavor.
- Cook the bacon until crisp to add a nice crunch to the dish.
- Stir in the cream slowly to prevent curdling and keep the sauce silky.

Step 1

Fry the bacon in a Dutch oven over medium-high heat until it’s nice and crispy, about 7 to 8 minutes. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Pour off all but about 2 tablespoons of the bacon fat from the pot.

Step 2

Add the onions to the pot and sauté them until they’re soft and fragrant, which should take around 5 minutes. Then, stir in the lima beans along with half a cup of water, and season with salt and pepper. Bring everything to a boil, then lower the heat, cover, and let it simmer for about 5 minutes so the beans start to soften.

Step 3

Add the corn, cream, and fresh thyme to the pot. Let it come back to a gentle simmer and cook until the vegetables are tender and the cream has thickened a bit, roughly another 5 minutes. At this point, you can refrigerate the succotash for up to two days if you want to prepare it ahead of time.

Step 4

When you’re ready to eat, just stir the crispy bacon and chopped chives into the warm succotash. This dish is easy to double if you’re feeding a crowd.

How To Serve It Best

Serve warm as a side to grilled chicken or fish. It also pairs well with crusty bread or over a bed of rice for a simple vegetarian meal. Garnish with extra chives for a fresh, green finish.

Storage Guide

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens too much.

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people cooked this recipe

By Sophia Martinez

Kitchen Specialist

Sophia develops recipes that are quick, practical, and perfect for daily meals.