2 tbsp. chopped onions
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 c. sour cream
2 (12 oz.) cans of whole corn
1/2 lb. bacon, cooked and crumbled
1 tbsp. chopped parsley

Cook onion in butter, blend in flour and salt. Stir to keep smooth. Heat to boiling. Add corn. Cook until heated through. Fold in 1/2 cup crumbled bacon. Garnish with bacon and parsley and serve.