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Creamy Succotash

August 11, 2010

This is one cup of soup that definitely defines “summer” for me.  When I worked on a farm in Connecticut selling vegetables at their stand on the road one of my other jobs was to help the farmer’s wife prepare vegetables for dinner and any other vegetables she might need for her daily soup making routine.  Shucking corn and beans was standard procedure.  It was a daily event at home as well so I needed no instruction.  Having your hands and all your clothes smelling of fresh vegetables and dirt from the fields was part of every day’s meal prep and quite enjoyable.  Mrs. Claus made plenty of fresh soups on a daily basis, not only for her family but also for the people who worked there.  We were always assured we would have a delicious bowl of soup at lunch time and plenty of refills.

 Creamy Succotash


  • 2 C. Lima Beans (shelled) (or frozen)
  • 4-5 Ears of Corn (or frozen-2 C.)
  • 1/2 C. Heavy Cream
  • 2 T. Butter
  • Kosher Salt
  • White Pepper
  • 3 T. Fresh Basil (chopped) (save some for garnish)


  1. Cook lima beans in a very small amount of water until tender (about 15 min.)
  2. Cut corn kernels off cob and scrape the liquid from the cob
  3. Add the corn and liquid to the lima beans and simmer (about 5-8 min.)
  4. Add cream, butter, salt and pepper to taste
  5. Stir in half of the basil and heat thoroughly
  6. Ladle into bowls and garnish with basil

(Serves 4)

Adapted from “Southern Food”

A contribution to “Summer Fest 2010”.  For more details and recipes go to

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