Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: heat butter in a large pot. sauté the onion and garlic until onion is transparent. add the potatoes and toss in the butter to coat. pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender. with a potato masher lightly mash the potatoes, leaving some chunks. stir in the creamed corn and milk. simmer on low heat gently, uncovered, stirring occasionally to prevent sticking. *do not allow to boil as there is a chance the milk may curdle. *simmer gently for 10 minutes or until chowder has thickened.

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.