2 tbsp. butter
2 tbsp. chopped onion
1 c. sour cream
1 1/2 lbs. whole kernel corn
2 tbsp. finely chopped celery
6 slices crisp cooked bacon, drained & crumbled
1 tbsp. fresh parsley

In saucepan melt butter. Stir in onion and saute until transparent. Gradually stir in sour cream until smooth. Add corn and celery. Heat. Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes. 6 to 8 servings.