creamy corn and baby limas
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!!
prep time
30 Min
cook time
40 Min
method
Stove Top
yield
6 - 8 as a side dish
Ingredients
- 4 slices 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 ounces frozen baby lima beans
- 10 ounces frozen corn kernels
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
How To Make creamy corn and baby limas
-
Step 1Cook 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. -
Step 2Cook 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.
-
Step 3Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
-
Step 4Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
-
Step 5Stir in herbs and salt to taste.
-
Step 6Serve sprinkled with bacon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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