1 med. onion, chopped
1/4 c. butter
2 c. water
1 lb. frankforts, sliced
1/2 tsp. thyme
3 tbsp. flour
1/2 c. peas
1 c. chopped celery
1 c. diced potato
1 tsp. salt
1/2 bay leaf
2 cans creamed corn
1/2 c. cold milk
1 1/2 c. hot milk

Saute onion and celery in butter. Add potatoes, water, salt, franks, bay leaf and thyme. Cover and simmer until potatoes are almost tender. Add corn and simmer 5 minutes longer.

Blend flour and cold milk. Add and simmer 5 minutes. Add hot milk. Blend. Garnish with cooked peas.