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Monday, 12 November 2012 00:00

Summer Succotash: A Local Recipe

Summer Succotash from Public House As seen in Taste Buds •  Savor Local Flavor spring/summer 2012  - The Chattanooga Region's Guide to Locally Grown & Crafted Foods This recipe is an easy way to highlight local produce like field peas, corn and tomoatoes during the summer season!  Use Link 41 bacon, which is made from locally raised pork, to make this side dish even better. Ingredients: 1 tbsp. olive oilSix slices or 1/2 lb bacon6 ears fresh corn2 sprigs fresh thyme, picked and cleaned2 cups fresh field peas (or frozen if fresh are not available)1 cup chicken stock + extra for reheating1/4 lb butter1 tomato, seeded and finely choppedSalt & Pepper to taste 1.  Carefully remove corn from ear, leaving kernals intact if possible. 2.  Heat olive oil and bacon in a large saute pan over medium.  Cook bacon until crispy and remove.  Save the bacon for garnishing (or as a snack while preparing…
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Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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