Corn and Bacon Casserole

This is absolutely wonderful. Especially if it is fresh corn.

10 strips bacon
1/2 cup onion, chopped
2 tablespoons flour
2 cloves garlic, minced
1 1/2 cups sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fresh or frozen whole kernel corn
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Saut 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-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with chives.