2 tbsp. butter
2 tbsp. onion, chopped
2 tbsp. flour
1/2 tsp. salt
1 c. sour cream
1-1/2 lbs. corn
2 tbsp. celery, chopped
6 slices bacon, cooked crisp, drained and crumbled
1 tbsp. minced fresh parsley

Melt butter in large saucepan. Stir in onion and cook until clear. Blend in flour and salt. Gradually stir in sour cream until mixture is smooth. Add corn and celery. Heat thoroughly. Stir in half of the bacon. Pour into greased 2 quart casserole. Top with parsley and remaining bacon. Bake at 350 degrees for 30-45 minutes, until bubbly.