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; 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 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 or until heated through. Yield: 6-8 servings
Recipe printed from http://TheSlowRoastedItalian.com/Copyright ©2011 The Slow Roasted Italian – All rights reserved.