Ham and Corn Chowder
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1 teaspoon vegetable oil
1 tablespoon minced garlic
1-1/2 teaspoons thyme
1-1/2 cups frozen or fresh corn kernels
1-1/2 cups peeled bite-size sweet potato pieces
1-1/2 cups bite-size pieces red bell pepper
2 cans (14-1/2 ounces each) chicken broth
8 ounces lean ham, cut into bite-size pieces
1 medium onion, diced
2 cups (16 ounces) plain yogurt
1 tablespoon cornstarch
Heat oil in large saucepan over medium heat. Add garlic and thyme; saute 1 minute until fragrant. Add corn, sweet potatoes, bell peppers and broth. Partially cover and simmer 10 minutes until vegetables are tender. Add ham and onions. Remove from heat.
In a bowl, whisk a little yogurt with the cornstarch until blended. Whisk in remaining yogurt. Stirring slowly, add this to vegetable mixture. When blended, place over low heat and stir until slightly thickened. Serves 4 to 6.
Cave City, Ariz.