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: fry bacon in a large soup pan. set cooked bacon aside for later. cook chicken in grease until just cooked through, set with bacon for later. add flour to bacon grease to form a thin roux (add more flour if desired). over medium head slowly add milk (approximately 1/2 cup at a time), until all milk has been incorporated. continue heating, but do not allow to boil. add vegetables and meat (and seasonings if desired), heat until potatoes are hot throughout. do not allow the chowder to boil.