Creamy Succotash Crockpot Recipes

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CREAMY SUCCOTASH

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6



Creamy Succotash image

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.

1 1/2 cups frozen yellow corn kernels
1 1/2 cups frozen cut okra
1 cup milk
3 tablespoons white sauce mix (recommended: Knorr)
1 (15-ounce) can butter beans, drained
1 (4-ounce) jar chopped pimento, drained

CREAMY SUCCOTASH PASTA SALAD WITH BACON

A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11



Creamy Succotash Pasta Salad with Bacon image

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
  • Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

Kosher salt and freshly ground black pepper
8 slices thick-cut bacon, finely chopped
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup frozen baby lima beans, thawed
1 cup frozen corn kernels, thawed
8 ounces dried fusilli
1 cup halved grape tomatoes
1/2 cup thinly sliced scallions

CREAMY CHICKEN SUCCOTASH

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Creamy Chicken Succotash image

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
  • Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
  • Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

ONE-POT CREAMY RANCH CHICKEN SUCCOTASH

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19



One-Pot Creamy Ranch Chicken Succotash image

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.

2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted)
Salt
1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted)
8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total
Freshly ground pepper
2 tablespoons EVOO
1/3 pound bacon, chopped
1 pound small potatoes, diced
1 onion, chopped
1 Fresno chile pepper, chopped
1 cup chicken stock
1/2 pint grape or cherry tomatoes, halved
8 ounces cream cheese, softened
About 2 tablespoons finely chopped fresh chives
About 2 tablespoons finely chopped fresh dill
About 2 tablespoons finely chopped fresh flat-leaf parsley
2 cloves garlic, grated or made into a paste
2 teaspoons hot sauce
Toasted English muffins or warm sourdough bread, for serving

SUCCOTASH

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 11



Succotash image

Steps:

  • In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

CREAMY SUCCOTASH

Make and share this Creamy Succotash recipe from Food.com.

Provided by jovigirl

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12



Creamy Succotash image

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.

10 ounces frozen lima beans
2 tablespoons unsalted butter
4 slices bacon, cut into 1/4-inch slices
1 medium red onion, chopped
1 large green pepper, cored, seeded and chopped
4 cups fresh corn kernels
1/2 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1 cup cherry tomatoes, each cut in half
1/2 cup flat leaf parsley, chopped

SUFFERIN' SUCCOTASH (CROCK POT)

There will be no suffering involved when you bite into this creamy southern staple. This crock pot version contains cream of mushroom soup and grated cheddar cheese.

Provided by Crafty Lady 13

Categories     Vegetable

Time 8h10m

Yield 4 cups

Number Of Ingredients 11



Sufferin' Succotash (Crock Pot) image

Steps:

  • Combine first 10 ingredients in 3 1/2 quart crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir. Transfer to serving bowl.
  • Sprinkle with cheese.

2 cups frozen corn kernels
2 cups frozen lima beans
1 1/2 cups chopped onions
10 ounces cream of mushroom soup
1/2 cup sliced celery
2 ounces sliced pimiento, chopped
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated cheddar cheese

SUCCULENT SLOW COOKER SUCCOTASH

From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.

Provided by Sharon123

Categories     Beans

Time 5h20m

Yield 8-10

Number Of Ingredients 16



Succulent Slow Cooker Succotash image

Steps:

  • In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
  • Note:.
  • This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
  • For Vegetarian option use Vegetable broth.

Nutrition Facts : Calories 283.1, Fat 3.1, SaturatedFat 0.5, Sodium 336.6, Carbohydrate 55.3, Fiber 13.3, Sugar 8.9, Protein 13.8

1 tablespoon olive oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, and then thinly sliced
4 garlic cloves, minced
1 tablespoon paprika
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice, coarsely chopped
1 (10 ounce) can condensed vegetable broth or 1 (10 ounce) can chicken broth, undiluted
2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
2 cups corn kernels, thawed if frozen
1 cup whipping cream (optional)
grated parmesan cheese (optional)
freshly grated nutmeg, to taste

REALLY EASY SUCCOTASH

Just a simple, one-dish meal that is really good. Another from Del Monte, which has great recipe ideas.

Provided by alijen

Categories     Corn

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6



Really Easy Succotash image

Steps:

  • Coat large saucepan with nonstick cooking spray.
  • Add sausage and onion.
  • Cook about 5 minutes: sausage should be lightly browned and onion is tender.
  • Add lima beans, corn, and undrained tomatoes.
  • Boil uncovered 8-10 minutes.
  • Stir occasionally until liquid is nearly evaporated.
  • Serve with something like cornbread or biscuits and enjoy!

Nutrition Facts : Calories 419.1, Fat 20.6, SaturatedFat 7.1, Cholesterol 40.9, Sodium 1733.2, Carbohydrate 40.6, Fiber 6.9, Sugar 4.5, Protein 21.4

8 ounces light smoked sausage, halved lengthwise and sliced
1/2 cup chopped onion
1 (15 1/4 ounce) can lima beans
1 (15 1/4 ounce) can whole kernel corn, drained
1/2 cup salsa, mild
1 (14 1/2 ounce) can diced tomatoes with onion and garlic (or just one can diced tomatoes and add your own garlic to taste)

SUCCOTASH CASSEROLE

Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.

Provided by Angie McGowan

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 13



Succotash Casserole image

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
  • In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
  • Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
  • Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 box (9 oz) frozen corn, thawed
1 box (9 oz) frozen baby lima beans, thawed
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground mustard
1 cup milk
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup Progresso™ plain bread crumbs

CREAMY SUCCOTASH

This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11



Creamy Succotash image

Steps:

  • In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

4 cups frozen lima beans
1 cup water
4 cups frozen corn
2/3 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped

CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8



Creamy Succotash with Bacon, Thyme and Chives image

Steps:

  • Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
  • When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

SUCCOTASH

This is typically not my type of dish, but when my colleague Dominic made it I was sure to jot down his recipe.

Provided by mermaidmagic

Categories     Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6



Succotash image

Steps:

  • Boil lima beans in salted water for 5 minutes or until tender.
  • Drain well.
  • Melt butter in saute pan over medium low heat.
  • Add onions, beans, corn and tomatoes.
  • Saute, stirring often for approximately 5 minutes.
  • Add salt and pepper to taste.
  • Serve hot.

1/2 cup diced onion
2 cups lima beans
2 tablespoons butter
2 cups corn kernels, cooked
1 cup tomatoes, peeled,cored,seeded and diced
salt and pepper

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Creole Succotash: Add a 14.5-ounce can of tomatoes and 1/2 cup of chopped celery to the pan with the onions. Add cooked sliced okra along with the lima beans and corn, and then add some sliced cooked andouille sausage and cooked shrimp just before serving.
From findrecipes.info


SLOW COOKER EDAMAME SUCCOTASH RECIPE | COOKING LIGHT
Step 2. Add the tomato, dill, and vinegar to the slow cooker, stirring gently. Step 3. Bring the water and 1/4 teaspoon of the salt to a boil in a small saucepan; stir in the couscous. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork. Sprinkle the edamame mixture with the remaining 3/4 teaspoon salt.
From cookinglight.com


RECIPE FOR SUCCOTASH CREAMY BEST RECIPES
1/2 cup heavy cream Steps: Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened, about 2 minutes.
From findrecipes.info


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