📝 About This Recipe
A quintessential American classic, Succotash traces its roots back to the Narragansett people of New England, who introduced this 'broken corn' stew to early settlers. This version elevates the humble combination of sweet corn and buttery lima beans with savory smoked bacon, aromatic leeks, and a splash of heavy cream for a silky finish. It is a vibrant celebration of the harvest that perfectly balances smoky, sweet, and earthy flavors in every spoonful.
🥗 Ingredients
The Flavor Base
- 4 slices Thick-cut Smoked Bacon (diced into 1/2-inch pieces)
- 2 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 1 large Leek (white and light green parts only, cleaned and thinly sliced)
- 1 Red Bell Pepper (finely diced for color and sweetness)
- 2 cloves Garlic (minced)
The Heart of the Dish
- 4 ears Fresh Sweet Corn (kernels cut off the cob (approx. 3 cups))
- 2 cups Shelled Lima Beans (fresh or frozen (thawed if frozen))
- 1/2 cup Chicken or Vegetable Stock (low sodium)
- 1/3 cup Heavy Cream (adds a traditional New England richness)
Seasoning and Garnish
- 1 teaspoon Fresh Thyme (leaves stripped from the stem)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
- 1 squeeze Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
Place a large cast-iron skillet or heavy-bottomed sauté pan over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is golden and crispy (about 6-8 minutes).
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2
Using a slotted spoon, remove the crispy bacon bits and drain them on a paper towel-lined plate, leaving the rendered fat in the pan.
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3
Add the 2 tablespoons of butter to the bacon fat. Once melted and bubbling, add the sliced leeks and red bell pepper.
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4
Sauté the vegetables for 4-5 minutes until the leeks are translucent and softened, but not browned.
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5
Stir in the minced garlic and fresh thyme. Cook for just 60 seconds until fragrant to avoid burning the garlic.
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6
Increase the heat to medium-high and add the fresh corn kernels and lima beans to the skillet.
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7
Sauté the vegetables for 3-4 minutes, stirring frequently. You want the corn to pick up a tiny bit of color and the lima beans to begin softening.
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8
Pour in the chicken or vegetable stock. Reduce the heat to medium-low, cover the pan, and simmer for 5-7 minutes until the lima beans are tender but still hold their shape.
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9
Remove the lid and stir in the heavy cream. Let it simmer uncovered for another 2-3 minutes until the liquid has thickened slightly and coats the vegetables like a light sauce.
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10
Stir the reserved crispy bacon back into the pan. Season with kosher salt and freshly cracked black pepper.
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11
Add a small squeeze of fresh lemon juice—this is the secret chef's touch that cuts through the richness of the cream and bacon.
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12
Remove from heat and garnish generously with fresh chives. Serve warm in a shallow bowl.
💡 Chef's Tips
Always use fresh corn cut from the cob if available; the 'corn milk' released from the cob adds incredible flavor. If you can't find lima beans, edamame makes an excellent, buttery substitute that maintains a similar texture. Don't overcook the lima beans; they should be creamy on the inside, not mushy or falling apart. For a vegetarian version, swap bacon for smoked paprika and use vegetable stock to maintain that essential smoky profile. Clean leeks thoroughly by soaking the slices in cold water, as sand often hides between the layers.
🍽️ Serving Suggestions
Pair with pan-seared scallops or Atlantic cod for a true New England coastal feast. Serve as a hearty side dish alongside grilled BBQ chicken or pork chops. A crisp, chilled Chardonnay or a dry Hard Cider complements the sweetness of the corn beautifully. For a rustic lunch, serve warm over a thick slice of toasted sourdough bread. Top with a poached egg for a decadent, farmhouse-style breakfast bowl.