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: cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp. add chicken pieces and stir until browned. add onions and bell pepper, saute until onion is translucent. add broth and potato, bring to a boil. simmer until potato is tender, approximately 20 minutes. add corn. place flour in a bowl. gradually whisk in milk until blended, stir mixture into soup and bring to a boil. reduce heat to medium and simmer for 15 minutes until thick, stirring frequently. stir in the cheddar cheese, and salt and pepper to taste. serve with bread or biscuits and a salad.