Capitol Grille's Succotash Recipe

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

nutrition data

283 calories, 13 grams fat, 35 grams carbohydrates, 11 grams protein per serving. This recipe is low in sodium.

reviews & comments

Guest Foodie REVIEW:
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!

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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