Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened. add garlic and cook 1 minute. add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too). add fresh corn and simmer 5 minutes. discard bay leaf. transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree. add puree back to the hot soup and heat. season to taste.

Target recipe: sauté the kielbasa and onions in the olive oil at the bottom of a soup pot (cast iron dutch ovens work well for this but any large soup pot will do) until the onions are transpartent. add your potatoes and enough water to just cover them. cover the pot until the water boils. take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork). be careful to watch the water, keep the potatoes covered, but only just. when the potatoes are soft add the soup and creamed corn. bring back to a boil. simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk). add salt and pepper to taste. makes a complete meal if served with some buttered bread.