DESPITE A VERY STRANGE RECIPE FOR DELAWARE
succotash containing tomatoes and nutmeg that appeared in The American Heritage Cookbook in 1980, succotash has been an almost sacred blend of corn and lima beans ever since the early settlers in Virginia learned from the Powhatan Indians how to make it. So popular is the stew throughout the South, in fact, that it’s almost always featured even in cafeterias right along with black-eyed peas, stewed tomatoes, and string beans cooked with ham hock. And so obsessed am I with succotash that, years ago, I began turning it into a main course by adding either leftover chicken or turkey plus a few other vegetables and seasonings. At first, a few eyebrows were raised, but after most guests tasted my creation, I was hounded for the recipe. Think about this stew after Thanksgiving or Christmas, when you’re confronted with a mound of leftover turkey and need to come up with a simple but toothsome supper.

Makes 4 servings

INGREDIENTS

• 4 slices bacon
• 1 medium onion, finely chopped
• 1 celery rib, finely chopped
• 1⁄2 green bell pepper, seeded and finely chopped
• 3 cups chicken broth
• One 10-ounce package frozen corn kernels, thawed
• One 10-ounce package frozen lima beans, thawed
• 2 medium potatoes, peeled and cut into small cubes
• 2 cups diced cooked turkey (preferably dark meat)
• 1⁄2 teaspoon dried tarragon, crumbled
• Salt and freshly ground black pepper to taste

INSTRUCTIONS

1. In a large, heavy pot, fry the bacon over moderate heat till almost crisp.
2. Drain the bacon on paper towels, crumble, and set aside.
3. Add the onion, celery, and bell pepper to the pot and cook, stirring, till softened, about 3 minutes.
4. Add the chicken broth, thawed corn kernels, thawed lima beans, cubed potatoes, diced cooked turkey, dried tarragon, and the reserved bacon to the pot.
5. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer gently till the beans and potatoes are tender, about 20 minutes.
7. Serve the soup piping hot.