CREAMY CORN AND BABY LIMAS

Creamy Corn and Baby Limas image

Provided by Barbara Pace @GOODFOODGROUPIE

Number Of Ingredients 12

4 slice(s) bacon, cut crosswise into 1/2-inch-wide pieces
1 medium onion, chopped
1 clove(s) garlic, minced
1 medium red or green pepper, cut into 1/2-inch dice
10 ounce(s) frozen baby lima beans
10 ounce(s) frozen corn kernels
1 cup(s) water
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1/2 cup(s) heavy cream
2 tablespoon(s) chopped fresh chives
1 tablespoon(s) chopped fresh parsley

Steps:

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.
Cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add garlic, stirring frequently for 1 minute.
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.

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