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

Ingredients 0/8

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.