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I think it was the cartoon character, Daffy Duck, who used to exclaim, “Suffering succotash!” whenever he was highly excited. He had a lisp, so it came out, “Thuffering thuccotash!” Since I was not introduced to succotash until adulthood, I spent my childhood unsure of what the heck Daffy meant by thuccotash.

I have since been enlightened on the subject, and my husband loves succotash so I make it a lot. The traditional version, from the days of Daffy, would have been made up of lima beans, carrots, corn and green beans. Here it is updated with leeks and edamame, things that would have made that Daffy duck shout….you know what.


2 tablespoons butter

2 leeks, rinsed and chopped

3 cups frozen shelled edamame, thawed

3 cups fresh corn, cut from the cob (or use frozen corn, thawed)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1/4  cup chicken broth

¼ cup heavy whipping cream

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

2 tablespoons freshly squeezed lemon juice (optional)

1. Heat the butter in a large skillet over low heat, and when it is melted, add the leeks. Cook them until they are soft, about ten minutes. Add the edamame and corn to the skillet along with the  salt and pepper. Toss the vegetables to combine them well.

2. Stir the broth and cream into the vegetables, raise the heat to medium low and bring the mixture to a simmer. Cover the skillet and allow the vegetables to cook for about ten minutes, until they are soft. Stir in the parsley, dill and lemon juice if you are using it, and cook for two more minutes to let the flavors blend.  Adjust the seasonings if necessary, and srve.

Serves 6-8.

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10 Responses to “Thuccotash”

  1. David Schiller Says:

    Hi Jessica…we met some time ago in Suzanne Rafer’s office….but in addition to working for your publisher, and working on your wonderfully funny book, I’ve also been writing a food blog of my own, and, quite coincidentally, wrote last week about succotash with edamame. Great minds, or something like that. Your version sounds lovely. And mine, if you would like to visit: http://bit.ly/c2uBGH

    Looking forward to more Crabby Cook.

  2. jessica Says:

    Hey, all, check out David’s take on “soycotash”…(see link above)

  3. Suzie Bolotin Says:

    I heard from two members of my family that this tastes as good as it sounds! I can’t wait to make it myself.

  4. jessica Says:

    That’s what we like to hear!

  5. Craig Clarke Says:

    Actually, it was Sylvester the cat, but this still looks like a great recipe.

  6. Little Sistah Says:

    thoundth yummy! (Does TER know he’s eating soybeans?)

  7. jessica Says:

    Haha, well he has the same coloring as Daffy Duck, I was in the ball park!

  8. jessica Says:

    Are you kidding? Don’t tell him! and keep the leeks a secret too, willya?

  9. stepmomcooks Says:

    It may have been Sylvester the cat who said Thufferin Thucotash, not Daffy, but I won’t swear to it.

  10. jessica Says:

    I think you may be right…my memory is a little, uh, impaired!

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