Vegetable Chowder

By rossboys

Ingredients

• 1 Tbsp margarine
• 2 small carrots, sliced
• 2 celery stalks, sliced
• 1 med yellow onion, chopped
• 1 large tomato, seeded and chopped
• 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 tsp dried thyme
• 2 Tbsp chopped fresh parsley
• 1/3 cup low-fat plain yogurt

Details

Servings 6

Preparation

Step 1

In a 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 mixture to a boil. Reduce heat to med-low and simmer until vegetables are tender, about 15 min. Remove from heat. Stir in parsley.

Ladle chowder into individual bowls. Stir 1 Tbsp of yogurt into each bowl. Serve immediately.