2 T. onion
2 T. oleo
2 T. flour
1 t. salt
1 cup sour cream (1/2 pt.)
2 12 oz. cans whole kernel corn drained.
1/2 lb. bacon cooked,drained, and crumbled.
1 T. chopped parsley
Cook onion in oleo until soft. Blend in flour and salt. Add sour cream
gradually stiirring to keep smooth. Heat to boiling. Add corn Cook till heated thru . Fold in 1/2 lb. bacon and parsley reserving some for garnish. Turn into serving dish. Garnish with bacon and parsley. Can be reheated in casserole.