South Fork Succotash

prep time:: 60 min

Serving size: 6

ingredients

4 ears fresh corn
3 C chicken stock
7 slices bacon -- chopped
1/2 C shallot -- finely chopped
1/4 C carrot -- finely chopped
1/4 C celery -- chopped
1 yukon or white potatoe -- cut in 1/2 inch piec
1/2 C red bell pepper -- chopped
1/4 C whipping cream
8 oz green beans -- cut in 1/2 inch piec
1/2 C frozen lima beans -- thawed

directions

Cut corn off cobs. Reserve the cobs. Bring chicken broth to boil in heavy saucepan. Add the cobs. Boil until reduced by half about 15 minutes. Set stock aside.

Saute bacon in heavy pan till brown and crisp. (I spoon off all but about 2 tablespoons of the fat). In remaining fat brown the shallots, carrot, celery about 5 minutes. Stir in potato, bell pepper, cream and reduced stock. Cover and cook until potato is tender about 10 min. Add green beans, lima beans, and corn. Cover and cook for 5 min. Season with salt and pepper. Garnish with parsley.

Source: Bon Appetit