Make corn chowder by cooking corn, potatoes, onions and garlic into a soup with heavy cream and vegetable stock. Use fresh corn kernels cut from the cob or frozen corn kernels.
Start by heating 2 tablespoons butter and 1 tablespoon olive oil in a soup pot on medium heat. Add 1 diced onion, 2 minced garlic cloves and 6 sprigs-worth of fresh thyme leaves to the butter, and cook until softened. Add 1/4 cup flour to the pan to coat the onion, garlic and thyme well. Pour in 6 cups of canned or fresh vegetable stock, and bring the mixture to a boil. Add 2 cups heavy cream and 2 peeled and diced Idaho potatoes, bring it back to a boil and cook for about seven minutes until the potatoes begin to deteriorate.
Add about 6 ears of fresh-cut corn kernels to the soup, and season with salt and pepper to taste. If using frozen corn kernels, thaw them first, and then add about 5 to 6 cups. Simmer for about 10 minutes until the corn is tender. Finish by stirring in 1/4 cup chopped fresh parsley leaves and 1 tablespoon olive oil. To serve, ladle the corn chowder into soup bowls.