Recipe: Frankfurter and Corn Chowder

Frankfurter and Corn Chowder
Source: Woman's Day Encyclopedia of Cookery

1 medium onion, chopped
1 cup chopped celery
1/4 cup margarine
1 cup peeled and diced potatoes
2 cups water
1 teaspoon salt
1 pound frankfurters, sliced
1/2 bay leaf, crumbled
1/2 teaspoon dried thyme
3 cups cut fresh corn
3 Tablespoons all-purpose flour
1/2 cup cold milk
1 1/2 cups hot milk
1/2 cup cooked peas

Saut onion and celery in margarine. Add potato, water, salt, frankfurters, bay leaf, and thyme. Cover and simmer until potatoes are almost tender. Add corn and simmer for 5 minutes longer. Blend flour and cold milk into a smooth paste. Add a little of the vegetable mixture to this and stir slowly into vegetable-frankfurter mixture. Simmer for 5 minutes. Add hot milk and blend. Garnish with peas. Makes 1 1/2 quarts or six servings.