Creamy Succotash With Bacon, Thyme And Chives

• 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
• 1/2 cup heavy cream
• 1 1/2 teaspoons minced fresh thyme leaves
• 2 teaspoons snipped fresh chives

1. 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.
2. 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.)
3. When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

bacon, onion, beans, salt, frozen sweet corn, heavy cream, thyme, fresh chives

Taken from www.allrecipes.com/recipe/91657/creamy-succotash-with-bacon-thyme-and-chives/ (may not work)