Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: melt butter in a heavy saucepan over medium heat. add onion, celery, and garlic and cook 4 to 5 minutes or until onion is translucent. stir in flour until blended. gradually stir in 1 cup of broth. continue to stir utnil boiling and thickened. stir in remaining broth, half and half, corn, salt, and pepper. simmer uncovered for 15 minutes but do not boil. remove from heat and add salmon. garnish with parsley.