Creamed Succotash

If using fresh vegetables, bring 6 cups of water and 1 tablespoon salt to a boil. Cook the corn and lima beans until tender but firm, about 5 minutes. Drain, rinse in cold water, and drain again. If using frozen vegetables, thaw thoroughly, rinse, and set aside.

In a large saucepan, heat the cream to a boil and reduce to 1¼ cups. This should take about