Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cook the bacon in a large saucepan or dutch oven over medium heat until crisp, 6 to 8 minutes. transfer to a paper towel-lined plate. spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat. add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. stir in the corn, broth, and half-and-half and bring to a boil. reduce heat and simmer for 15 minutes. transfer half the soup to a blender and puree until smooth. return to the pot and stir in ½ teaspoon each salt and pepper. divide the soup among bowls and top with the scallions and bacon.

Target 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.