- 2 slices bacon, diced
- 1/2 cup chopped yellow onion
- 1/4 cup chicken broth
- 2 1/2 cups whole-kernel corn (about 5 ears cut from cob)
- 10-oz frozen lima beans
- 1 cup chopped tomatoes
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/8 tsp paprika
In a large saucepan, over medium heat,
cook the bacon until crisp; drain on paper towels.
Add the onion to the drippings in the pan and saute
Add the chicken broth, corn, and lima
Reduce the heat to medium, cover and cook,
stirring occasionally, 10 minutes.
Stir in the tomatoes, cream, salt, and paprika;
replace cover and cook 10 minutes more, stirring once.
Just before serving, sprinkle with bacon.
Yield: 4 servings