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: place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. bring to a simmer over medium heat: allow to simmer 15 minutes. drain off the broth and reserve: set the vegetables aside. melt butter in the kettle. when bubbling add the flour, stirring with a whisk until flour is incorporated. add the reserved broth slowly, stirring constantly until the mixture is smooth. slowly add the milk or light cream stirring well. add the reserved vegetables and heat to serving temperature. add hot water if necessary to thin to desired consistency. serve hot garnished with bacon bits if desired.