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Corn and Bacon Casserole

6 Bacon strips
1/2 c Chopped onion
2 tb All-purpose flour
2 Garlic cloves, minced
1/2 ts Salt
1/2 ts Pepper
1 c Sour cream
3 1/2 c Fresh or frozen whole kernal corn
1 tb Chopped fresh parsley
1 tb Chopped fresh chives


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Sprinkle with chives.


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