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 3 quart sauce over medium heat fry bacon until lightly browned and crisp. with slotted spoon remove to a paper towel to drain. discard all but 1 tablespoon of fat in pan. add onion to pan and saute over low heat until tender, about 2-3 minutes. add soup, milk, pepper and corn. cover and cook about 5 minutes. ladle into bowls. garnish with bacon and parsley.