|Celery stalks||3 , cut into 1/4-inch-thick slices|
|Onion||1 Medium, chopped|
|Canned whole kernel corn||32 Ounce, drained (2 Cans Of 16 Ounce Each)|
|Frozen lima beans||20 Ounce (2 Packages Of 10 Ounce Each)|
|Chicken broth||1⁄2 Cup (8 tbs) (Canned / Old Fashioned)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
1. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer to paper towels to drain; crumble.
2. Discard all but 2 tablespoons drippings from skillet. Add celery and onion; cook over medium heat, stirring occasionally, until vegetables are tender and golden, about 15 minutes. Stir in corn, frozen lima beans, broth, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer, until heated through, 5 to 10 minutes longer. Stir in parsley and sprinkle with bacon.