In a large skillet fry
bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. To the skillet add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add corn, lima beans, pearl onions
, hot sauce
and cream. Bring to a simmer
and cook until vegetables are thawed and tender. Stir in reserved bacon and season with salt and pepper.