FRANKFURTER STEW

SERVES 4

I created this when I was a teenager. That explains the frankfurters. The kids will love it. Sausage which is browned, cooked thoroughly and drained before adding to soup could be substituted for the franks if a more sophisticated soup is desired. But this is fun.

INGREDIENTS

2 tablespoons unsalted butter

2 large potatoes, cut into 1/2-inch cubes

2 large onions, chopped

3 carrots, cut into 1/2-inch slices

3 celery ribs, chopped

2 tablespoons flour

2 cups water

6 frankfurters, cut into 1/2-inch slices

2 cups milk

1-1/2 cups frozen corn kernels

Chopped parsley

Salt and pepper to taste

In large saucepan over medium-high heat, melt the butter. Add the onions, carrots and celery; cook until slightly golden. Add the flour and cook 5 minutes more, stirring often. Add potatoes. Gradually add 2 cups water, stirring constantly to incorporate the flour. Bring to boil, cover and simmer over low heat for 20 minutes or until vegetables are tender.

Add frankfurters, milk, corn, parsley, salt and pepper and continue to cook for 5 minutes or until frankfurters are hot. Serve immediately.

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