Cook the bacon in a 10-inch skillet over low heat until crispy. Remove the cooked bacon, leaving the fat in the skillet.
Add the butter, corn, lima beans, bell pepper and white parts of the onion to the skillet and cook for 2 minutes, stirring frequently.
Add the cream, water, salt and pepper, and simmer for 10 minutes.
Stir in the bacon and the green parts of the onion, then remove the mixture from the heat. Adjust the salt and pepper, if necessary.
3 slices bacon, diced
1 Tbsp. unsalted butter
2 cups fresh corn kernels
10 oz. frozen baby lima beans, thawed
½ cup diced red bell pepper
1 bunch green onions, diced (keep white and green parts separate)
¾ cup heavy cream
¼ cup water
½ tsp. salt
½ tsp. black pepper
1 Tbsp. unsalted butter
2 cups fresh corn kernels
10 oz. frozen baby lima beans, thawed
½ cup diced red bell pepper
1 bunch green onions, diced (keep white and green parts separate)
¾ cup heavy cream
¼ cup water
½ tsp. salt
½ tsp. black pepper
This article appears in June 2011.