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: in a large stock pot, cook bacon for 5 minutes over medium-high heat until almost crispy. reduce heat to medium-low and add butter or oil, onions and celery. cook, stirring occasionally, for 10 minutes. sprinkle with flour and cook, stirring, for another 3 minutes. add chicken stock, milk and potatoes. bring to a simmer over medium-high heat, then reduce heat to medium-low and cook until potatoes are just tender, 12 minutes. stir in corn and sugar. remove 2 cups and puree, then add back to pot, or use immersible blender to thicken soup in the pot. stir in half-and-half, and salt and pepper to taste. bring back to a simmer over medium heat, add red pepper and scallions and cook 5 more minutes. garnish with cilantro; serve warm.