"If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops." — USA WEEKEND columnist Pam Anderson
Watch video tips and tricks
thick sliced bacon, cut into 1/2-inch pieces
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 1/2 teaspoons
minced fresh thyme leaves
snipped fresh chives
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.
This was OK...but I prefer this without the cream.
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!
Very good. I used can lima beans and corn because that is what I had on had on hand and it worked well.
Okay, this was downright delicious. Must've been the bacon fat and half/half because I've never tasted beans and corn to be so savory. I might try one of the lighter versions the other reviewers suggested next time to make it a little healthier. If you don't care about that though, follow the recipe to the T! Also, I used edamame instead of lima beans - just what I had in the house - and it was really good.
This was delicious! I was skepical at first because the succotash of my childhood was very sweet, and I was worried this would not live up to that. But it was better! I'm a college student, who's mother stocked the pantry, so I had canned limas and corn which I used. I drained the limas but not the corn because the corn juice was sweeter, and since I wasn't cooking the limas in water, I figured I needed some more liquid. I also had no heavy cream so I used whole milk, less than the half cup called for. I didn't have the thyme or the chives, so for another flavor I sauteed some red bell pepper in the bacon fat when I was doing the onions. I was delicious, all my college friends loved it. And for someone who is not very experienced at cooking, it was an easy recipe to make a success.
I love succotash, so I knew I would love this. This is great with the fresh thyme, but I don't really care for it with the dried...it's just a bit too strong. However, the recipe can be altered as you see fit, too. I first made this for Thanksgiving a couple of years ago, and to my surprise, even those who professed to hating lima beans (butterbeans if you are a Southerner!), loved this dish. I usually use half and half instead of cream. It works well, too.
This is a delicious recipe. I usually make it as written and it is loved by all. While I typically enjoy tinkering with recipes, I can't improve on this one. My husband, daughter, picky grandsons and friends all devour it and return for seconds. It's fabulous and I really encourage everyone to try it. Oh, OK, I often reduce the calorie count by substituting some of the cream with fat free half and half.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Succotash with Bacon, Thyme and Chives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
Watch how to make spinach salad with tangy, hot-bacon dressing.
See how to make Chef John’s favorite fresh sweet corn salad.
This creamy soup is made with fresh tomatoes, cream, and butter.