2slicesbacon2 slices cut crosswise into 1/4 inch thick bacon
1tbspunsalted butter1 tablespoon unsalted butter
2cupscorn2 cups fresh kernels of corn
1lbslima beans1 pound fresh or fozen lima beans
1ounceslima beans1 (10 ounces) package frozen baby lima beans
0.5cupred bell pepper1/2 cup diced green adn red bell pepper
1scallions1 bunch cut crosswise into 1/3 inch thick scallions
0.75cupheavy cream3/4 cup heavy cream
0.25cupwater1/4 cup water
0.5tspsalt1/2 teaspoon salt
0.5tspground pepper1/2 teaspoon ground pepper
Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat.
Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes.
Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes
Stir in bacon, scallion greens, and salt and pepper to taste.