6 slices bacon
2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt (less if desired)
1 c. commercial sour cream
2 (12 oz.) cans whole kernel corn
1 tbsp. chopped parsley (opt.)

Fry bacon, drain and crumble. Set aside. Saute onion in butter and blend in flour. Add salt. Gradually add sour cream, stir until mixture is smooth. Heat to boiling. Add corn and heat thoroughly. Fold in 1/2 of crumbled bacon. Spoon into greased 2 quart casserole dish. Top with remaining bacon and parsley. Bake 30 to 45 minutes at 350 degrees. Serves 6.