Creamy Succotash With Bacon, Thyme And Chives

ingredients

• servings: 6
• 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
• 1/2 cup heavy cream
• 1 1/2 teaspoons minced fresh thyme leaves
• 2 teaspoons snipped fresh chives

recipe

• 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.
• 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.)
• when ready to serve, stir bacon and chives into warm succotash. this recipe doubles easily.