In a large skillet, cook bacon until crisp. Drain, reserving 2 tb
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 the 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, at 350 F for 20
to 25 minutes or until heated through. Sprinkle with chives.
