In a medium saucepan, combine 1 cup of fresh or frozen Lima beans, 4 ounces of diced salt pork, 2 cups of water, 1 teaspoon of salt, 1 teaspoon of sugar, and ½ teaspoon of pepper. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the Lima beans are nearly tender.

Uncover the saucepan and stir in 2 cups of corn (fresh or frozen). Cover again and let simmer for an additional 5-10 minutes until the corn is tender and bright yellow.

Carefully remove the salt pork pieces. In a small bowl, blend 1 cup of light cream and 2 tablespoons of flour until smooth. Gradually stir this creamy mixture into the Lima bean and corn mixture over low heat, stirring gently to avoid lumps.

Return to medium heat and cook and stir for about 3-5 minutes until the sauce thickens and bubbles. If it becomes too thick, add a splash of water or broth.

Remove from heat and let cool slightly before serving warm. Garnish with fresh herbs if desired.