1/2 cup chopped onion
2 Tbsp all purpose flour
1/2 tsp each garlic, salt, and pepper
1 cup sour cream
2 pkg frozen whole kernel corn, thawed, drained
1 Tbsp chopped fresh parsley, garnish
1 Tbsp. chopped fresh chives, garnish
In 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked.
Add onion; continue cooking until bacon is browned. Drain off fat except for 1Tbsp; set bacon and onion aside.
Stir in flour, garlic, salt and pepper into reserved fat. Cook over medium heat, stirring constantly, until smooth and bubbly.
Stir in sour cream, corn and 1/3 of bacon and onion mixture. Pour into 1/2 qt. casserole; sprinkle with remaining bacon and onion mixture.
Bake for 25-30 minutes or until heated through. Sprinkle with parsley and chives.