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: combine first 3 ingredients in a medium saucepan over medium-low heat and simmer until potatoes are tender, about 10 to 15 minutes. add corn, milk and butter and blend well. season with salt and pepper. bring to a boil. remove from heat. stir some of chowder into egg. add mixture back to saucepan and blend well. simmer until heated though, about 1 minute. ladle into bowls, garnish with chives and serve.