With a mortar and pestle, begin mashing thawed corn with the hemp seeds or pine nuts.
Slowly add small amounts of oil and water, alternating to help you mash the seeds/nuts.
Add all ingredients in a small food processor and blend until smooth but not completely purreed.
Heat a pot on medium low. Add butter.
Once heated, add shallots with salt and cook until softened and they begin to brown. Add herbs, garlic and pinch more salt and pepper.
Cook until softened for a minute. Deglaze the pan with the wine.
Add pumpkin puree and corn/hemp seed puree.
Stir in with onions and spices before adding the broth and milk.
Simmer until chowder reaches the desired thickness.
Top with garlic herb butter