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: in a 4qt saucepan, melt the butter. add the onion. cook on low heat for 5 minutes, stirring occasionally. add potatoes and water. cook untill potatoes are tender. add the corn, creamed corn, milk, salt and pepper. heat it slowly. do not boil, as it would spill over if boiled. add more butter, salt or pepper to taste. serve with ritz or oyster crackers. you can use skim milk and omit butter if you want a lower fat version. you may freeze leftovers.