Creamy Succotash with Bacon, Thyme and Chives Recipe -
Creamy Succotash with Bacon, Thyme and Chives Recipe

Creamy Succotash with Bacon, Thyme and Chives

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"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


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

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.


30 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'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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  • 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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