Great at Thanksgiving - can be made ahead and popped in the oven after the turkey is out.
2 Tbsp. chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 cup low fat sour cream
24 oz. frozen corn, thawed
1/2 lb. bacon, cooked and crumbled
1 Tbsp. chopped parsley
Melt butter and saute with onion. Blend in flour and salt. Add sour cream. Gradually heat to a boil. Add corn. Heat through. Fold in bacon and parsley. Can be served immediately, or placed in a casserole dish and baked for 10-15 minutes.
