Delightfully borrowed from The Slow Roasted Italian
6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
3-1/2 cups frozen whole kernel corn
1 tablespoon chopped fresh parsley
Preheat oven to 350°.
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon then set aside.
Saute onion in drippings until fairly tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly. Cook and stir 1 minute more.
Remove from heat and stir in sour cream. Add the corn, parsley and half of the bacon; mix well. Pour into a medium sized baking dish. Sprinkle with remaining bacon. Bake, uncovered for 20-25 minutes or until heated through.