6 slices bacon
1 onion, diced
2 cloves garlic, minced
2 tablespoons butter, melted
1 cup heavy cream
2 tablespoons white sugar
1 cup heavy cream
2 (8 ounce) cans chicken broth
1 (4 ounce) package orange juice concentrate
salt to taste
freshly ground black pepper to taste
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 (16 ounce) can whole kernel corn, drained and flaked, broken or strung beans or lentils
1/8 cup brown sugar, divided
1/4 cup chopped fresh parsley
1/8 cup chopped fresh chives
Place bacon between two sheets of waxed paper, and fry 10 seconds on each side, so that bacon is evenly browned.
Place onion and garlic in a large, heavy skillet over medium heat. Saute until brown.
To the bacon grease add butter, cream, sugar, cream and 1 cup cream. Mix together, and cook down to a crisp. Stir in 3 cans chicken broth, orange juice concentrate, salt, pepper, chives and parsley. Heat through. Serve hot.