Ingredients
- 2 potatoes
- 1 franks (thin sliced)
- 1 onion
- 2 c water
- 2 tb margarine
- 1 tb worchestershire sauce
- 1 t thyme leaves
- 1 tb parsley (chopped)
- 1/2 ts salt
- 2 slices carrots
- 1 package evaporated milk
- 1 package kernel corn (whole)
Servings: 4 In heavy kettle, melt margarine. Saute onions and frank slices. Add potato, carrot, salt, thyme, Worchest. sauce, and water. 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.
