Bacon Crackle Corn Bake

 6 slices of bacon, cut into 1/2 inch pieces

2 TBS. all purpose flour

1/2 tsp. minced fresh garlic

1 TBS. chopped fresh parsley

1 TBS. chopped fresh chives

1/2 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1 cup sour cream

2 - 16 oz. pkg. frozen corn (thawed & drained)

Heat oven to 350.  In skillet cook bacon over medium-high heat stirring occasionally until partially cooked.  Add onion; continue cooking until bacon is browned.  Drain off fat except for 1 TBS; set bacon and onion aside.  Stir flour, salt, pepper and garlic into reserved 1 TBS fat.  Cook over medium heat stirring constantly until smooth and bubbly.  Stir in sour cream, corn and 1/3 of bacon and onion mixture.  Pour into 1 1/2 quart casserole dish sprinkle with remaining bacon and onion mixture.  Bake for 25-30 minutes or until heated through.  Sprinkle with parsley and chives.