Recipe: Soup Bowl Franks

SOUP BOWL FRANKS

1 lb frankfurters, thinly sliced
1 large onion, diced
2 tbsp margarine
2 cups water
2 medium potatoes, diced
2 large carrots, sliced
1 tbsp Worcestershire sauce
1 tsp thyme leaves
1/2 tsp salt
1 (13 oz) can evaporated milk
1 (1 lb) can whole kernel corn, drained
1 tbsp chopped fresh parsley (for garnish)

In heavy kettle, saute frank slices and onion in margarine.

Add water, potatoes, carrots, Worcestershire sauce, thyme, and salt. Heat to boiling; cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in milk and corn. Heat to boiling.

Serve in soup bowls sprinkled with parsley.

Servings: 4
Adapted from unknown source