Corn Chowder revisited.

 I planted corn this year and our rabbits had a feast, destroying every sprout except for the 10 or 15 I threw in the raised beds. It grew and produced but I was too late to harvest and it dried up a bit. Got 9 nice ears but not for regular consumption. I made chowder instead or re hydrate the kernel and then pulverize them with the immersion blender. I planted white corn and I used the silage to put into a new raised bed. Everything in the chowder today came from the garden except the dairy of course. 

Corn Chowder

6 ears corn cut off the cob

1 medium onion chopped

1 jalapeño, diced fine

1 clove of garlic

1 tbl butter and olive oil

3 sprigs of fresh thyme

2 cups of milk

1 cup veggie broth

1/2 cup heavy cream

1/2 cup buttermilk cause I had it leftover

1/2 cup grated Parmesan

Salt and pepper to taste. 

I sautéed the corn, onions, jalapeños and garlic in the butter and oil till the onions started to become translucent. I added the thyme, milk and broth next and let the mixture come to a simmer for 15 minutes. I ran the immersion blender through after removing the thyme leaving it still a bit chunky then added the cream, Parmesan and buttermilk to finish. Salt and pepper to taste.