Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a 6 quart stockpot, heat butter over medium heat. add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. stir in the flour, curry powder, salt and pepper until blended. gradually stir in milk. add broth, potatoes and corn; bring to a boil. reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. stir in cheese until melted; remove from heat. puree heat using an immersion blender. or, cool slightly and puree in batches in a blender; return to pot and heat through. stir in parsley.

Target recipe: cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. add onion and cook until tender, stirring occasionally, for about 8 minutes. add potato and bell pepper and saute 1 minute. add 2 cups of milk and bring to a boil. reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup. simmer until heated through. season to taste with salt and pepper if soup is too thick, thin with additional milk.