Saute onion in butter; blend in flour, salt and pepper.
Gradually add sour cream, stirring until mixture is smooth.
Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
Bake at 350 degrees for 25 to 30 minutes.
“This is delicious, but I think it would have been equally delicious just left in the skillet with the additional bacon thrown in for another 10 minutes.I loved this….just wonder why there was a baking time.It didn’t seem to change the taste at all.Love corn, and this is not exception with the wonderful fresh corn coming in from the fields here.”