6 bacon strips
1/2 cup chopped onion
2 Tbsp. flour
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 cup (8 oz.) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives

Preheat oven to 350F.

In a large skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. 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, for 20-25 minutes, until heated through. Sprinkle with chives.

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Stephanie (27) & Virgil (31)
Caden 3 y.o. 11/28/04 29w preemie
Wyatt 17 mos. 9/25/06
#3 due 8/24/08

Yum! That sounds really good and easy enough for me to tackle. LOL