Corn and Bacon Casserole

6 bacon slices

1/2 cup onion -- chopped

2 tablespoons all-purpose flour

2 cloves garlic -- minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup sour cream

3 1/2 cups corn

1 tablespoon fresh parsley -- chopped

1 tablespoon fresh chives -- chopped

In a large skillet, cook bacon until crisp. Drain, reserving 2 T. 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 quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 for 20 - 25 minutes or until heated through. Sprinkle with chives. Source: Taste of Home Magazine: June/July 1995.