Creamy Corn and Baby Limas

6
Barbara Pace

By
@GOODFOODGROUPIE

A friend was heading back north for the summer and gave me items from her freezer. I tried this recipe using some of the items and we loved it! I'll be making this again and sharing it at some of the many potlucks we attend. Soooo good!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 - 8 as a side dish
Prep:
30 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

  • 4 slice
    bacon, cut crosswise into 1/2-inch-wide pieces
  • 1 medium
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 medium
    red or green pepper, cut into 1/2-inch dice
  • 10 oz
    frozen baby lima beans
  • 10 oz
    frozen corn kernels
  • 1 c
    water
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/2 c
    heavy cream
  • 2 Tbsp
    chopped fresh chives
  • 1 Tbsp
    chopped fresh parsley

How to Make Creamy Corn and Baby Limas

Step-by-Step

  1. Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  2. Cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
    Add garlic, stirring frequently for 1 minute.
  3. Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
  4. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
  5. Stir in herbs and salt to taste.
  6. Serve sprinkled with bacon.

Printable Recipe Card

About Creamy Corn and Baby Limas

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy




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