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: in a large pan, saute the onion, celery and green pepper in butter or margarine, until tender. blend in the flour and paprika, and cook for 3 minutes, stirring constantly. gradually whisk in the chicken broth, and cook until thickened, stirring constantly. reduce heat to low. add corn, cover and cook 5 minutes, then stir in milk, lemon juice, and pepper. do not boil or soup will curdle. serve.