6	Slices	Bacon
1/2	Cup	Chopped onion
2	Tbsps.	All-purpose flour
2	Cloves	Garlic, minced
1/2	Tsp.	Salt
1/2	Tsp.	Ground black pepper
1	Cup	Sour cream
3 1/2	Cups	Whole kernel corn, frozen
1	Tbsp.	Fresh parsley, chopped
1	Tbsp.	Fresh chives, chopped

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Sauté 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 350degrees for 20 to 25 minutes or until heated through. Sprinkle with chives.

YIELD: 8 Servings