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Chef Andrew Yeo

Chef Andrew Yeo graduated with excellence, from Asia's foremost tourism and hotel school, Singapore SHATEC. He is certified by the Culinary Institute of America in ...


Corn Succotash

by Chef Andrew Yeo

Serves 6

Ingredients

  • 4 cups corn kernels
  • 1 cup lima beans
  • 1/2 cup onions, chopped
  • 1 cup red pepper, diced
  • 1 cup bacon, chopped
  • 1/2 bottle white wine
  • 1 quart cream
  • 4 sprigs thyme, chopped
  • Tabasco, salt and pepper to taste

Directions

  1. In a pan, render the bacon until a fond forms on the bottom of the pan. Add the onions and red pepper, and sweat until the onions are translucent and the peppers are just softened.
  2. Deglaze the pan with the white wine and reduce until the pan is almost dry.
  3. Add the cream, beans and corn. Cook until the liquid is reduced by half.
  4. Add the thyme leaves to the succotash and season to taste with Tabasco sauce, salt and pepper.
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