Ingredients
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4 slices bacon, cut crosswise into 1/2 inch-wide pieces
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1 medium onion, chopped
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1 (10 ounce) package frozen corn kernels
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1 cup water
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup heavy cream
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2 tablespoons chopped fresh chives
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1 tablespoon chopped fresh parsley
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1 green bell pepper, cut into 1/2 inch dice
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1 (10 ounce) package frozen baby lima beans
Instructions
- Cook 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, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
- Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
- Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
- Stir in herbs and salt to taste.
- Serve sprinkled with bacon.