2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. sour cream
2 (12 oz.) cans whole kernel corn
1/2 lb. bacon, crisply fried & drained
1 tbsp. fresh parsley, chopped

Cook onion in butter until soft; blend in flour and salt. Gradually add sour cream, stirring constantly. Drain corn, add to sour cream mixture and heat thoroughly. Fold in 1/2 cup crumbled bacon and turn into a serving dish. Top with remaining bacon, crumbled and parsley. Serves 4 to 6.