Creamy Chicken Succotash Recipes

ONE-POT CREAMY RANCH CHICKEN SUCCOTASH

Steps:

• Cut off the corn kernels and scrape the juice from the cobs.
• Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.)
• Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes.
• Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce.
• Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread.
• Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.

CREAMY SUCCOTASH (CROCKPOT)

Steps:

• 1. Rinse the dry beans.
• 2. Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
• 3. In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
• 4. Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

CREAMY SUCCOTASH

Steps:

• Cook lima beans according to package directions. Drain and set aside.
• In large nonstick skillet, add butter and bacon.
• Cook over medium-high heat until bacon starts to brown, about 3 minutes.
• Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
• Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
• Stir in cream, tomatoes and parsley and heat through.

CREAMY SUCCOTASH

Steps:

• In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
• In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.