Ingredients
- 4 ounces smoked bacon, diced, (4 strips)
- 1/4 cup onion, finely diced
- 1 1/2 cups corn kernels, frozen
- 10 ounces Fordhook lima beans, frozen (1 bag)
- 2 tablespoons butter
- 6 ounces light cream (3/4 cup half and half)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, to taste
How to Make
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Step 1: If you are using canned corn, drain off the liquid.
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Step 2: Set aside.
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Step 3: Cook the frozen lima beans following package directions. (I would just add them to pan)
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Step 4: Drain, set aside.
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Step 5: Cook the bacon over medium heat until crisp. Remove to paper to drain leaving grease in pan.
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Step 6: Add the diced onion to the bacon grease and saute over medium-low until the onions are softened but not brown.
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Step 7: Crumble the cooled bacon and set aside.
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Step 8: In the pan with the sauteed onions, add the frozen corn, stir over medium heat for about 5 minutes to cook the corn.
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Step 9: Add drained lima beans.
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Step 10: Add the half and half/cream to get the “creaminess” you desire, don't boil, simmer
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Step 11: Stir in the butter, season to taste with salt and pepper.
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Step 12: Simmer a couple minutes to heat thoroughly.
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Step 13: Sprinkle with crumbled bacon as garnish when serving.
We hope you enjoy this recipe!
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