Simple Way to Chive Pesto

Creamy Succotash With Bacon, Thyme And Chives

This simple and elegant raw scallop recipe gets flavor from fresh ginger, chives and fresh lime juice.

Recipe Summary Creamy Succotash With Bacon, Thyme And Chives

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Ingredients | Chive Pesto

4 ounces thick sliced bacon, cut into 1/2-inch pieces

1 medium onion, cut into medium dice

1 (10 ounce) package frozen baby lima beans

Salt and freshly ground black pepper, to taste

1 (10 ounce) package frozen sweet corn

½ cup heavy cream

1 ½ teaspoons minced fresh thyme leaves

2 teaspoons snipped fresh chives

Directions

Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)

When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Info | Chive Pesto

Servings: 6 Yield: 6 servings

TAG : Creamy Succotash With Bacon, Thyme And Chives

Side Dish, Vegetables, Corn,