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: micro-bake the potatoes, peel, dice and set aside. cook bacon in a soup pot until crisp. drain bacon fat and set bacon aside. cook celery and onion in the same pot as the bacon, until tender. sprinkle flour over onion and celery, cooking for a few minutes. whisk in milk, being careful to avoid lumps. bring to a boil, reduce heat and simmer until thickened. add corn, potatoes and bacon. simmer until heated through. season to taste with salt and pepper.