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 sauce pan. add in the flour and whisk until smooth and a roux forms (the flour will turn a light, nutty brown color). add onions and celery and sautee 5 minutes until soft. add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. whisk together until smooth. cover and simmer until potatoes are tender, about 30 minutes. add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes. season with salt and pepper to taste.