Hodge Podge
Hodge podge is a summer vegetable stew from Rhode Island and southern New England, built around whatever is coming out of the garden at the same time: fresh corn, lima beans, string beans, and small new potatoes, all simmered together in butter and a splash of cream or milk. Unlike succotash, which is usually just corn and beans, hodge podge is looser and more of a light, brothy dish meant to be eaten with a spoon. There's no tomato and no thickener beyond the starch the potatoes release, so the finished stew stays pale and soupy rather than stew-thick.
Varieties
Rhode Island-style hodge podge (corn, lima beans, and potatoes in butter and cream) is a completely different dish from Scottish hotchpotch, which is a hearty mutton and root vegetable stew with barley. The two share a name by coincidence of language, not by recipe.
Buying tips
Fresh corn should have tight, bright green husks and plump, milky kernels when pierced with a nail. Fresh lima beans (or butter beans) are sold shelled or in the pod; look for pods that feel full rather than flat. Choose small, thin-skinned new potatoes so they cook through without needing to be peeled.
Substitutes
Succotash (corn and lima beans only) — 1:1 by volume
Drier and more concentrated since it skips the potatoes and extra liquid; add a splash of milk to loosen it if you want the same brothy texture.
Corn and green bean sauté finished with cream — 1:1 by volume
Works well when lima beans aren't available; the finished dish is closer to a creamed vegetable side than a stew.
Butter bean and corn chowder, thinned with extra milk — 1:1 by volume
A reasonable stand-in when using canned or frozen butter beans instead of fresh limas; thin with milk until it matches hodge podge's soupy consistency.
Frozen mixed corn, lima bean, and green bean blend — 1:1 by weight, thawed
Loses some of the sweetness of fresh summer corn but keeps the same vegetable ratio; simmer briefly since frozen vegetables cook faster than fresh.
Storage
Refrigerate leftover hodge podge in an airtight container for up to 3-4 days. It doesn't freeze well because the potatoes turn mealy and the cream can separate on reheating; if freezing is unavoidable, leave out the cream and stir it in fresh after thawing.
How to use
Serve hodge podge as a light main course in summer with sliced tomatoes and crusty bread, or as a side alongside grilled ham steak, fried chicken, or broiled fish. It's traditionally eaten warm but not piping hot, since the vegetables continue to soften if it sits.
What it pairs with
Pairs naturally with cornbread, biscuits, or a simple green salad, and with proteins like ham, fried chicken, or pan-seared scallops, which is a common Rhode Island combination.
Nutrition
Vegetable-forward and moderate in calories, though butter and cream add up; corn and lima beans contribute fiber, potassium, and plant protein, while the potatoes add carbohydrates and make the dish more filling than a typical side.
FAQ
Is hodge podge the same as succotash?
No. Succotash is typically just corn and lima beans cooked with butter, while hodge podge adds potatoes and green beans and is loose and soupy rather than a dry vegetable side.
Can hodge podge be made without cream?
Yes. Many home versions use just butter and the vegetables' own cooking liquid; adding milk or cream at the end is common but not required for the dish to work.
What vegetables are traditionally in Rhode Island hodgepodge?
Fresh corn cut from the cob, shelled lima beans, whole or cut string beans, and small new potatoes, all simmered together and finished with butter.
Can hodge podge be made with frozen vegetables in winter?
Yes, using frozen corn, lima beans, and green beans works, though the dish loses some of the sweetness that comes from freshly picked summer corn.
Have hodge podge on hand? Find recipes with our Recipe Generator →