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 soup pot. cook onions and peppers over low heat until soft, 7 to 10 minutes. add corn. cook 4 to 5 minutes more. stir in potatoes and parsley, cook 3 minutes more. whisk flour with a little milk. stir into soup. add remaining milk and cream. bring to a boil. cover and reduce heat, simmer for 45 minutes, stirring often. season to taste with salt, pepper and tabasco. serve immediately.