Melt margarine in a large saucepan over medium-high heat. Once melted, add carrots, celery, and onions. Cook for about 10 minutes, stirring frequently.
Stir in tomato, corn, and peas. Add vegetable broth, garlic, and thyme. Bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat. Stir in parsley.
Ladle chowder into serving bowls. Stir 1 tablespoon of yogurt into each bowl and enjoy.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Creamy Veggie Chowder
Serves 6
Ingredients:
1 tablespoon margarine
2 carrots, sliced
2 celery stalks, sliced
1 yellow onion, chopped
1 tomato, seeded and chopped
1/2 cup frozen corn kernels
1/2 cup shelled fresh peas
6 cups vegetable broth
4 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/3 cup plain yogurt
Directions:
Melt margarine in a large saucepan over medium-high heat. Once melted, add carrots, celery, and onions. Cook for about 10 minutes, stirring frequently.
Stir in tomato, corn, and peas. Add vegetable broth, garlic, and thyme. Bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat. Stir in parsley.
Ladle chowder into serving bowls. Stir 1 tablespoon of yogurt into each bowl and enjoy.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
