6 strips bacon
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 tbsp. chopped parsley

Fry bacon; crumble. Cook onion in butter. Blend in flour and salt. Add sour cream gradually, stirring until smooth. Bring to a boil; add corn. Cook until heated through. Fold in half the bacon; pour into greased baking dish. Top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes or until bubbly. Yield: 6-8 servings.