4 bacon slices, coarsely chopped
1 shallot or small onion, finely chopped
2 cups fresh Lima beans (about 1 pound) or a 10 oz. frozen package
4- 6 cups fresh corn cut from cob (about 6 ears)
3 tbsp. unsalted butter
3/4 cup milk
Salt and pepper
Tarragon

Cook bacon in soup pot over medium heat until crisp and brown. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add onion and sauté until translucent.

Add 1 c. water, salt and lima beans to onion and bring to a boil.  Add corn, butter, and milk & tarragon and simmer uncovered on medium heat for 15-20 minutes, stirring often until lima beans are tender and most of stock evaporates. Season to taste.

Mindi Swanson is the Higganum Village Market Masterand long-time food enthusiast. She has been expanding her extensive collection of cookbooks and culinary-appreciative husbands for over 20 years. The Purple Artichoke Catering Company is her one-woman show, specializing in cocktail parties and informal gatherings. She lives in Higganum with her three children/sous-chefs, and their dog, Noodle/disposer-of-kitchen-experiments-gone-wrong.