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.