2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 c. sour cream
2 cans (22 oz.) whole corn, drained
1/2 lb. bacon, cooked, drained and crumbled
1 tbsp. chopped parsley

Cook onion in butter until soft; blend in flour and salt. Add sour cream gradually, stirring to keep smooth. Heat to boiling, cook until heated. Fold in 1/2 of bacon. Put in serving dish, top with remaining bacon and parsley.