| | Directions | | In large saucepan, melt margarine over med.-high heat. Add carrots, celery and onion; cook, stirring frequently until softened, about 10 min. Stir in tomato, corn and peas. Add broth, garlic and thyme. Bring to a boil. Reduce heat to med.-low and simmer until vegetables are tender. Remove from heat. Stir in parsley. Ladle chowder into bowls. Stir 1 T. yogurt into each bowl. |
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| Ingredients | | - |  | 1 tablespoon margarine |
| - | | 2 carrots, sliced (small) |
| - | | 2 stalks celery, sliced |
| - | | 1 yellow onion, chopped (medium) |
| - | | 1 tomato, chopped (large) |
| - | | 1/2 cup frozen corn kernels |
| - | | 1/2 cup shelled fresh peas |
| - | | 6 cups reduced-sodium chicken or vegetable broth |
| - | | 4 cloves garlic, minced |
| - | | 1 teaspoon dried thyme |
| - | | 2 tablespoons chopped fresh parsley |
| - | | 1/3 cup low-fat plain yogurt |
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