1 lb. frankfurters, sliced thin
2 tbsp. butter
1 lg. onion, diced (1 c.)
2 med. size potatoes, pared and diced (2 cups)
2 lg. carrots, pared and sliced
2 c. water
1 tsp. salt
1 tsp. leaf thyme, crumbled
1 tbsp. Worcestershire sauce
1 lg. can (14 1/2 oz.) evaporated milk
1 can (12 or 16 oz.) whole kernel corn
1 tbsp. chopped parsley

Brown frankfurters lightly in butter in a heavy kettle; push to one side. Add onion to kettle; saute until soft. Stir in potatoes, carrots, water, salt, thyme and Worcestershire sauce. Heat to boiling; cover. Simmer 15 minutes or until potatoes and carrots are tender. Stir in evaporated milk and corn; heat to boiling. Ladle into a tureen or heated soup bowls; sprinkle with parsley. Serve with chowder crackers, if you wish.