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Onion, tomatoes and corn form a toothsome trio of vegetables in curried chicken broth. A little yogurt whisked in at the end results in a creamy but light and flavorful first course or simple luncheon dish.

Curried Tomato-Corn Soup

1 teaspoon butter
1 cup chopped peeled onion
4 cups chicken broth
1 cup seeded and diced tomatoes
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons crushed garlic
1 bay leaf
2 cups loose-pack frozen corn
1 cup nonfat yogurt

1. In a saucepan heat butter and saute chopped onion until soft; add broth, flour, curry, garlic, tomato and bay leaf. Lower heat to a simmer; simmer for 20 minutes.
2. Transfer mixture to a food processor, removing bay leaf. Process until smooth. Return mixture to saucepan; reheat. Add corn, bring to a boil. Remove from heat; stir in yogurt. Serve hot.

Makes 4 servings.