Creamy Succotash

2 cups fresh shelled lima beans
1/4 tsp dried rosemary
2 cups fresh corn cut from cob
4 tbs butter
3 tsp chopped parsley 
1 can chicken consommé (do not dilute)
2 tbs flour
1 cup whipping cream

Shell the beans from pod like peas. (Approx. 2 lbs of limas in pods equals 2 - 2 1/2 cups.) Place beans in a small amount of boiling salted water with the rosemary and boil covered about 20 - 30 minutes until tender.

  Now, strip fresh corn from cob. Just as the beans are done, quick fry the corn in 2 tbs of butter (2 minutes but never longer than 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in parsley.   Heat consommé just to melt it if it has become jellied in the can.   In a bowl, add the consommé to the flour and mix until smooth. Pour this into the bean mixture, and stir over low heat until it thickens slightly and the raw taste of flour is gone. Add the cream.   Heat to boiling, serve hot with more parsley sprinkled on it.   Serves: 8-10.