Ingredients

1 tsp oil

1 tbsp. minced garlic

1 1/2 tsp. dried thyme

1 1/2 c. frozen or fresh corn kernels, and bite size pcs. peeled sweet potato and red bell pepper

2 cans fat-free reduced sodium chicken broth

8 oz. lean ham, cut in bite size pcs.

3 thinly sliced scallions

2 cups plain lowfat yhogurt

2 tbsp. cornstarch

Preparation

  1. Heat oil in saucepan over med heat. Add garlic and thyme; saute 1 min until fragrant. Add corn, sweet potato, bell pepper and broth. Partially cover and simmer 10 min until vegetables are tender. Add ham and scallions. Remove pan from heat.
  2. In a med bowl, whisk a little yhogurt with cornstarch until blended, whisk in remaining yogurt. Stirring slowly add to liquid in skillet. When blended, place over low heat and stir until slightly thickened.