Name: Creamy Succotash with Bacon, Thyme and Chives
Yield: 6
Ingredients: Thick sliced bacon, cut into 1/2-inch pieces - 4 ounces; Onion, cut into medium dice - 1 medium; Frozen baby lima beans - 1 (10 ounce) package; Salt and freshly ground black pepper, to taste - 1 (10 ounce) package; Frozen sweet corn - 1 (10 ounce) package; Heavy cream - ½ cup; Minced fresh thyme leaves - 1 ½ teaspoons; Snipped fresh chives - 2 teaspoons

Ingredients for - Creamy Succotash with Bacon, Thyme and Chives

1. Thick sliced bacon, cut into 1/2-inch pieces 4 ounces

2. Onion, cut into medium dice 1 medium

3. Frozen baby lima beans 1 (10 ounce) package

4. Salt and freshly ground black pepper, to taste 1 (10 ounce) package

5. Frozen sweet corn 1 (10 ounce) package

6. Heavy cream ½ cup

7. Minced fresh thyme leaves 1 ½ teaspoons

8. Snipped fresh chives 2 teaspoons

How to cook deliciously - Creamy Succotash with Bacon, Thyme and Chives

1 . Stage

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 . Stage

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 . Stage

When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.