For the Corn Chowder, in a large pot heat milk and cream over low heat. Add corn, garlic, and thyme. Bring to a boil; simmer for 5 minutes. Cover and shut off heat to allow the milk to steep with the corn. Once steeped (about 15 minutes), cut the corn off the cobs. Strain the milk mixture with a fine sieve and transfer to a blender. Add the corn to the strained milk and puree. Season to taste with salt and pepper. Keep warm.

In a skillet cook chorizo and a 2-count of olive oil (about 2 tablespoons) over low heat for 2 to 3 minutes to render fat and infuse the oil.

For the oysters, in a bowl combine cornmeal, cornstarch, baking powder, and salt. Make a well in the center and add yolk. Gradually whisk in club soda, slowly working your way out from the center to form a smooth batter.

Pour about 2 inches oil into a large heavy pot and heat to 375 degrees F. Dip oysters in the batter and fry for 1 1/2 to 2 minutes, until golden and puffy. Drain on paper towels and season with salt.

Serve Corn Chowder topped with chorizo, a splash of infused chorizo oil, a fried oyster, and parsley.