Creamy Succotash with Bacon, Thyme and Chives


4 oz sliced bacon, cut into 1/2-inch pieces
1 medium onion, diced
1 (10oz) pkg frozen lima beans
salt and pepper
1 (10oz) pkg frozen corn
1/2 c heavy cream
1 1/2 tsp minced fresh thyme
2 tsp snipped fresh chives


Fry bacon over medium-high heat in a Dutch oven until crisp. Using a slotted spoon, transfer to paper towel to drain.

Pour off all bu 2 TB bacon drippings. Add onion and saute until tender, about 5 minutes. Add lima beans, 1/2 cup water salt and pepper, bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. add corn, cream and thyme; return to simmer and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer.

When ready to serve, stir bacon and chives into warm succotash.