Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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: melt butter in a dutch oven over low heat. increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes. add salt, pepper, and paprika and stir with a wooden spoon. add potatoes, milk, and corn and stir until soup is heated through. remove dutch oven from heat and stir in cheese until melted. if necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil. ladle soup into bowls and sprinkle with chopped parsley. store leftover soup in a covered container in the refrigerator.