The BEST Succotash

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

2 slices bacon, diced

1 ½ cups chicken broth or stock

1 tsp sugar

1 teaspoon black pepper

1 teaspoon salt

16 ounces frozen baby lima beans

1 (16 ounce) can white shoepeg corn, drained ( or 2 cups of fresh sweet corn)

Note: Ingredients may have been altered from the original.

Directions at facebook.com

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