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: saute onions in butter in large saucepan. stir in flour, chili. powder, and cumin. add corn, salsa, broth, and pimientos. bring to a. boil. remove from heat. gradually add 1/4 cup hot mixture to cream. cheese (i find it works best to soften cream cheese until melted) in. small bowl, stirring until well-blended. add cream cheese mixture and. milk to saucepan, stirring until well blended. cook until thoroughly. heated. do not boil. yields 6-8 servings. chowder freezes well! can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for. a tasty variation. serve with a tossed salad and cornbread for a. wonderful, yet simple meal.