Hey, y'all! Who doesn't love succotash? It's one of my favorite classic side dishes. While I like the traditional version, I prefer my Creamy Succotash with Bacon which takes it to the next level! I hope y'all love it as much as I do!

Creamy Succotash with Bacon

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Creamy Succotash with Bacon Ingredients

• 10-12 oz. bag of frozen lima beans
• 15-16 oz can of sweet white corn or shoe peg corn, drained
• 1 c. whole milk
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1 tsp. sugar
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• Chopped bacon, for garnish

How to Make Creamy Succotash with Bacon

1. Cook lima beans according to package directions; drain and set aside.
2. Over medium heat, melt the butter. Add flour, salt, black pepper, garlic powder, and sugar; stir until well-combined. Slowly add the whole milk, whisking continuously. Bring sauce to a boil, whisking until it has thickened. This should take about 2-4 minutes.
3. Stir in corn and lima beans; cook for 5 minutes.
4. Garnish with chopped bacon. Serve immediately.

Pro Tips For Making This Recipe

1. If you prefer a thicker sauce, increase the amount of flour slightly when making the roux.
2. For a richer dish, substitute half-and-half or heavy cream for the whole milk.
3. You can make it ahead of time and reheat gently on the stove; simply add a splash of milk to revive the creamy consistency.

Other Side Dishes You'll Love

1. Decadent Spinach Souffle
2. Perfectly Cooked Canned Collard Greens
3. Grilled Corn Salad

Creamy Succotash with Bacon

Creamy Succotash with Bacon

JC Phelps

If you love traditional American succotash, you'll love this easy, elegant side dish: a Creamy Succotash with Bacon!

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 8 servings

Calories 136 kcal

Ingredients

  

1x2x3x

• 10-12 oz. frozen lima beans cooked and drained
• 15-16 oz can of sweet white corn or shoe peg corn drained
• 1 c. whole milk
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1 tsp. sugar
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• Chopped bacon for garnish

Instructions

 

• Cook lima beans according to package directions; drain and set aside.
• Over medium heat, melt the butter. Add flour, salt, black pepper, garlic powder, and sugar; stir until well-combined. Slowly add the whole milk, whisking continuously. Bring sauce to a boil, whisking until it has thickened. This should take about 2-4 minutes.
• Stir in corn and lima beans; cook for 5 minutes.
• Garnish with chopped bacon. Serve immediately.

Notes

• If you prefer a thicker sauce, increase the amount of flour slightly when making the roux.
• For a richer dish, substitute half-and-half or heavy cream for the whole milk.
• You can make it ahead of time and reheat gently on the stove; simply add a splash of milk to revive the creamy consistency.

Nutrition

Calories: 136kcalCarbohydrates: 26gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gCholesterol: 4mgSodium: 155mgPotassium: 355mgFiber: 4gSugar: 6gVitamin A: 124IUVitamin C: 6mgCalcium: 56mgIron: 1mg

Keyword Creamy Succotash with Bacon

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My best,

JC