1 lb. franks, sliced thin
2 tbsp. butter
1 lg. onion, diced (1 c.)
2 med. potatoes, pared and diced (2 c.)
2 lg. carrots, pared and sliced
2 c. water
1 tsp. salt
Pinch of thyme
1 tbsp. Worcestershire sauce
1 (14 oz.) can evaporated milk
1 (12-16 oz.) can whole kernel corn
1 tbsp. chopped parsley

Brown franks lightly in heavy kettle. Push to side. Add onion to kettle; saute until soft. Stir in potatoes, carrots, water, salt, thyme, and Worcestershire sauce. Heat to boiling.

Simmer 15 minutes or until potatoes and carrots are tender. Stir in milk and corn. Heat to boiling. Ladle into tureen. Sprinkle with parsley.