Instructions: Saute onion and celery in butter. Add potato, water, salt, frankfurters, bay leaf, and thyme. Cover and simmer until potatoes are almost tender.

Add corn and simmer for 5 minutes longer. Blend flour and cold milk into a smooth paste. Add a little of the vegetable mixture to this and stir slowly into vegetable-frankfurter mixture. Simmer for 5 minutes. Add hot milk and blend. Garnish with peas.

This recipe yields 1 1/2 quarts or 5 servings.

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