Creamy Succotash with Bacon, Thyme and Chives Recipe - Allrecipes.com
Creamy Succotash with Bacon, Thyme and Chives Recipe

Creamy Succotash with Bacon, Thyme and Chives

Recipe by  

"If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

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

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2007

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.

 
Most Helpful Critical Review
Sep 21, 2009

This was OK...but I prefer this without the cream.

 

28 Ratings

Apr 30, 2009

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!

 
Apr 15, 2007

Very good. I used can lima beans and corn because that is what I had on had on hand and it worked well.

 
Jun 02, 2010

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.

 
Sep 14, 2009

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.

 
Jan 15, 2009

This was very good. My cream did not reduce much, so it's a good idea to mix before scooping to coat the veges.

 
Oct 31, 2012

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.

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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