Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: melt butter in a large saucepan over medium-high heat. add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes. add potatoes and chicken broth. bring mixture to a boil. reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes. stir in corn, milk, salt and pepper; simmer uncovered 5 minutes. ladle chowder into bowls. sprinkle with chopped chives.

Target 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.