Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oil in a heavy stockpot or dutch oven over medium heat. add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes. add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt. bring to boil and simmer 5 to 7 minutes or until potatoes are tender. transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth. return to pot. add bell pepper and simmer another 2 minutes. season with pepper to taste and garnish with chopped chives.

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.