Succotash

Succotash
Fresh corn with bacon, beans, peppers and a touch of cream with other vegetables. This recipe is adapted from "The Flavors of Bon Appétit, 1998" from the editors of Bon Appétit magazine.

Ingredients:

4 ears of fresh corn, kernal cut off to make 3 cups, keep cobs
3 cups low-salt chicken stock or broth
7 slices of bacon chopped
1/2 c finely chopped shallots
1/4 c finely chopped carrots
1/4 c finely chopped celery
1 medium Yukon Gold potato, cut in 1/2 inch cubes
1/2 c chopped red bell pepper
1/4 c cream
8 oz green beans, cut in 1/2 inch pieces
1/2 c thawed frozen lima beans
Salt and pepper for seasoning
Chopped fresh parsley for garnish

Procedure:

Bring the chicken stock to boil in saucepan with the cleaned cobs. Boil until liquid is reduced by about half, about 15 minutes. Discard cobs and reserve stock. Sauté bacon in a frying pan until crisp. Add shallots, carrots and celery. Sauté until tender, about 5 minutes. Add in potato, peppers, cream and cooked stock. Cover pan and cook until potato is tender. Add both beans and the corn kernals; cook until the beans are tender. Uncover the pan and continue to cook until the liquid thickens, about 2 minutes. Season to taste salt and pepper. Transer to a serving dish and sprinkle with chopped parsley.

Editors of Bon Appétit. The Flavors of Bon Appétit 1998. New York: Pantheon, 1998.