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Creamy Succotash with Bacon, Thyme and Chives

"If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops."
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servings 198 cals
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


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

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Read all reviews 29
  1. 34 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 a...

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...

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, ...

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

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's just a bit too strong. However, the recipe can be altere...

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 grand...

Very good, I used sausage instead of bacon, but I felt like it needed another spice to make it great. I will still make it again.