Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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.

Target recipe: heat stock, milk, corncobs, and rice and boil in medium saucepan over med-high, then simmer for 15 minutes. add corn and cook another 10 minutes. remove from heat and place in bowl. set aside. in a large saucepot heat olive oil over med-high. mix in onion, celery, carrot, poblano pepper, and garlic. saute for 3 minutes covered. add flour and cook 2 more minutes, stirring frequently. remove corm cobs from milk mixture. add milk mixture to vegetable-flour mixture and stir with a wooden spoon. simmer over med-high for 8-10 minutes. add cumin, cilantro, salt and pepper. cook for 5 more minutes. variation: this soup is great with a cup of cooked shrimp!