Creamy Succotash with Bacon, Thyme and Chives

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: VbCook

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

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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.

This recipe was originally featured in the USA WEEKEND article Simply Perfect Scones on December 19, 2004.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.