Set pot of milk and cream over low heat and add corn, garlic and thyme.¬† Bring up to a boil, simmer for 5 minutes, then cover and shut off heat to allow the milk to steep with the corn.¬† Once steeped (about 15 minutes) shuck the corn off the cob and puree in a blender with strained milk and cream mixture.¬† Season to taste and keep warm.
Cut up the chorizo into small cubes and fry in a pan with a splash of olive oil over low heat.¬† Cook barely for 2-3 minutes to render some of the fat and infuse the oil
Make a batter by combining cornmeal, cornstarch, baking powder and salt.¬† Mix together with yolk, and club soda then dip oysters in the batter and fry in 375 degree F oil.¬† One golden and puffy remove and drain on paper towels.¬† Season with salt.
Serve corn chowder topped with chorizo, a splash of chorizo oil and fried oyster.
Edited: October 15th, 2009