Creamy Succotash with Bacon, Thyme and Chives

Creamy Succotash with Bacon, Thyme and Chives

25

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

servings 198 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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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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Directions

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  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.

Footnotes

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

Reviews

25
  1. 30 Ratings

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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.

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 dried...it'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.