Vegetable Chowder 2 Recipe

  • 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
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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