Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat oil in medium saucepan. add celery, onion, and green pepper and sauté for 2 minutes. add corn, potatoes, water, salt, pepper, and paprika. bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. place 1/2 cup milk in a jar with tight fitting lid. add flour and shake vigorously. add gradually to cooked vegetables and add remaining milk. cook, stirring constantly, until mixture comes to a boil and thickens. serve garnished with chopped fresh parsley.

Target recipe: preheat a large, heavy saucepan over medium heat for about 1 minute. spray it twice with the vegetable oil. saute the onion for about 5 minutes, until translucent. add 4 cups of the corn and saute' for 4 to 5 minutes, until it softens a bit. add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. transfer the contents of the pan to a blender and puree until smooth. return the puree to the saucepan over medium-low heat. add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. stir and cook for about 10 minutes more, until the chowder is thick and creamy. garnish with the chopped basil.