Frankfurter Creole Chowder


1 pound frankfurters, cut in 1/2 inch slices
1/4 teaspoon basil or thyme leaves, crushed
2 tablespoons butter or margarine
1 (11.5 ounce) can Campbell's Condensed Split Pea with Ham Soup
1 (10.75 ounce) can Campbell's Condensed Cream of Potato Soup
1/2 soup can water
1 can (about 8 ounces) tomatoes, cut up
1 can (about 8 ounces) whole kernal corn


In large saucepan, brown frankfurters with basil in butter. Add soup; gradually stir in water. Add remaining ingredients. Heat; stir occasionally.
Makes about 6 cups.

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