Branson, Missouri makes Succotash with chicken. Does anyone have a recipe for it?

Succotash to me has always just been creamed corn cooked with lima beans. The easiest way to make it is to heat 1 14.5 ounce can of creamed corn with a small can of drained lima beans. You can also use frozen creamed corn and frozen lima beans.

There are plenty of fancier recipes now, so just do an internet search or Google for "Succotash recipes". In the video below Betty shows you how to make a sort of from scratch Succotash recipe which is bit fancier than the one I am used to. Lima Bean and Corn Succotash 2 tablespoons butter (My regular recipe uses 4 tablespoons butter, but I cut this down to save on fat and calories; you may actually leave it out entirely for a fat-free dish.) 12 oz.

Package frozen whole-kernel corn, cooked according to package instructions and drained 12 oz. Package frozen baby lima beans, cooked according to package instructions and drained ¼ cup finely sliced green onion ½ cup whipping cream, optional (I did not use the cream at all, because I was trying to keep the dish low in fat and calories.) seasoned salt, to taste ground black pepper, to taste In a saucepan, melt 2 tablespoons butter. Stir in 12 oz.

Cooked corn, 12 oz. Cooked lima beans, and ¼ cup sliced green onions. If desired, add ½ cup whipping cream.

Place over low heat, until thoroughly heated. (If you have added whipping cream, simmer until the sauce is slightly thickened.) Season to taste with seasoning salt and ground black pepper. Transfer immediately to a nice serving bowl, and serve while hot.

This is an appealing dish for those of you who are dieting and trying to eat healthier foods. Also, if you are looking for a "different" vegetable dish to perk up your meal, you are sure to enjoy this one! Https://www.youtube.com/watch?v=6Bu77OTB...

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