Vegetable Chowder 2 Recipe

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.