creamy succotosh

Name: Creamy Succotosh
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 package(s) 10-oz. package frozen petite lima beans, thawed; 1 package(s) 16-oz. package frozen white shoepeg corn, thawed (or yellow corn); 2 tablespoon(s) butter; 2 tablespoon(s) all-purpose flour; 1 teaspoon(s) sugar; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 1/4 cup(s) milk; - crumbled cooked bacon for garnish

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14 Pinches 1 Photo

Daily Inspiration S

Deep In The Heart of, TX

Updated on Mar 14, 2015

Comfort food at its best. : )

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 package 10-oz. package frozen petite lima beans, thawed
1 package 16-oz. package frozen white shoepeg corn, thawed (or yellow corn)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups milk
- crumbled cooked bacon for garnish

How To Make creamy succotosh

Step 1

Cook lima beans according to package instructions; drain and set aside. Pulse corn in a food processor 8-20 times or until coarsely chopped; set aside.

Step 2

Melt butter in a large skillet over medium high heat; add flour stirring until smooth. Cook, stirring constantly for 1 minute. Stir in sugar, salt and pepper. Gradually add milk; stirring until smooth.
Step 3

Stir in chopped corn and cook; stirring often, 12-15 minutes or until corn is tender and mixture is thickened. Stir in lima beans and garnish with crumbled bacon, if desired. Serve immediately.
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