Creamy Succotash with Bacon, Thyme, and Chives

Cook and stir bacon in a Dutch oven over medium-high heat until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pour off all but 2 tablespoons bacon drippings. Add onion; sauté in drippings until tender, about 5 minutes. Add lima beans, water, salt, and pepper; bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer and cook until vegetables are fully cooked and cream doesn't pool, about 5 minutes more. (Can be refrigerated at this point for up to 2 days ahead.)

Stir bacon and chives into warm succotash to serve.