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Capitol Grille's Succotash
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- #110864
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 piece smoked bacon, diced
1 shallot, minced
2 ears corn (removed from cob)
1 red bell pepper, diced
2 cups cooked baby lima beans
8 cherry tomatoes (or heirloom cherry tomatoes), halved or quartered
1/2 cup heavy cream
1 tablespoon chopped parsley, basil or chives
directions
Render bacon in medium saute pan. Add shallots and saute until translucent. Add corn and diced red bell pepper and saute for about 2 minutes.
Add tomatoes, limas and cream; simmer until the cream thickens a bit, or to desired consistency. Season to taste with salt and pepper. Finish with parsley, basil or chives.
Recipe Source: Tyler Brown, Executive Chef at the Capitol Grille at The Hermitage Hotel
added by
ChefSageCook
nutrition data
283 calories, 13 grams fat, 35 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
February 20, 2012
This is one of the best side dishes I've had and is very easy to prepare. I've made it for gatherings and people have always had a second helping!