Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a heavy metal dutch oven or sauce pan, fry the bacon until crisp. remove the bacon and pour off all but 2 tablespoons of the fat. saute onions in fat until limp and tender, stirring often to prevent burning. add 1/2 c water and potatoes. cover and cook over medium heat for 10 or 15 minutes, or until potatoes are tender. add milk, corn, and seasonings and simmer 15 minutes, stirring often to prevent scorching. crumble bacon over top and serve.

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.