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: in a saucepan, cook bacon over medium heat for about 5 minutes or until crisp. drain fat from pan. add onions and garlic. cook, stirring occasionally for 5 minutes or until softened. meanwhile, peel and cube potatoes. add to pan along with half of the chicken stock; bring to boil. reduce heat to medium low; cover and simmer for 10 minutes or until potatoes are tender. using potato masher or hand blender, mash several times to break up about half of the potatoes. add remaining stock, corn and broccoli; simmer for about 6 minutes or until broccoli is bender. reduce heat to low. stir in milk, salt and pepper; heat through but do not boil. sprinkle each serving with cheese.