2 tbsp. butter
2 tbsp. chopped onion
2 tbsp. all-purpose flour
1/2 tsp. salt
1 c. sour cream
1 1/2 lb. whole kernel corn
2 tbsp. finely chopped celery
6 slices bacon, cooked & drained
1 tbsp. minced fresh parsley

In saucepan melt butter. Stir in onions and saute. Blend in flour and salt. Gradually stir in sour cream until mixture is smooth. Add corn and celery, heating thoroughly. Stir in half the crumbled bacon.

Pour into greased 2 quart casserole and top with parsley and remaining bacon.

Bake in a preheated 350°F oven for 30-45 minutes.