O.K. you made me go look. I had never heard of "hemp milk". I know the
hemp pplant is one of the more useful botanicals growing. From rope and
cloth (jeans, sails for ships, etc) to food and protein rich flour, as
well as skin products including zit cream for teeny boppers, other balms
like cosmetics, then we get into "natural" heart medications and relief
for constipation. Thwe hemp plant is s useful as bamboo. Even leaving
out the "smoking dope, hasish, and CBD gummies.

I've some questions about this recipe though. As I made it in my head
there were some clinkers that bothered me.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Hemp Buttermilk Corn Chowder
 
 I could NOT find buttermilk in the ingredients listing.
 
 BC>  Categories: Soups
 BC>       Yield: 8 Servings

 BC>       1 tb Coconut oil
 BC>     1/2 c  Bacon bits
 BC>       2 ts Soy sauce
 BC>       1 sm Onion; diced

#1 - That's a tiny amunt of onion and likely to get lost in the flood
of other ingredients.

 BC>       8 md Potatoes; diced
 BC>       2 cn Corn; drained

What size cans? 14 oz? 28 oz? Or a #10 (96 oz)

 BC>       6 c  Vegetable broth
 BC>       1    Celery stalk (head); sliced

That's a *lot* of celery if the writer meant the entire plant as implied 
by the (head) call-out. My mental taster tells me that's going to be an
overwhelming amount of celery - by a factor of at leat 2X.

 BC>       1 ts Salt
 BC>       1 ts Pepper
 BC>       1 ts Garlic powder
 BC>       2 tb Corn starch
 BC>       2 c  Hemp milk

There is a good U-TOOB video I found on this subject. And if you hang
out past the gushy toots' presentation there are other hemp/food related
videos in queue.

http://tinyurl.com/ALT-MILKY

 BC>       3 tb Apple cider vinegar
 BC>       1 tb Liquid smoke

That amou t of liquid smoke would definitely overwhelm all other tastes
in this dish. If using it I suggest making it "to taste" (literally) and
approaching with caution.

 BC>            Fresh parsley; garnish;
 BC>            -(optional)
 BC>            Smoked paprika; garnish
 BC>            -(optional)

Here's oe I make on repeat. My modifications are noted by "*". It's
adaptable, easily, to the crock-pot as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Potato Corn Chowder
 Categories: Potatoes, Vegetables, Poultry, Dairy
      Yield: 8 servings
 
      1 md Onion; chopped
      1 tb Olive oil
     29 oz (2 cans) chicken broth
      3 lg Yukon Gold potatoes; peeled,
           - diced
      2    Ribs celery; sliced thin *
 15 1/4 oz Can whole kernel corn;
           - drained
           +=OR=+
     16 oz Bag frozen corn niblets *
      1 c  Milk; divided
           +=OR=+
      1 c  Half & Half *
    1/2 ts (ea) salt & pepper
    1/3 c  A-P flour
           Minced fresh parsley; opt
           Crispy crumbled bacon for
           - sprinkling; opt *
 
  * substitutions/additions by UDD.
  
  In a large saucepan, cook and stir onion in oil over
  medium heat until tender. Add broth and potatoes; bring
  to a boil. Reduce heat; cover and simmer for 10-15
  minutes or until potatoes are tender.
  
  Stir in the corn, 1/2 cup milk, salt and pepper. In a
  small bowl, whisk flour and remaining milk until smooth.
  Stir into soup; return to a boil. Cook and stir for 2-3
  minutes or until thickened. Sprinkle with parsley if
  desired.
  
  Lucia Johnson, Massena, New York
  
  Makes: 8 servings (2 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... They're not leftovers, they're frozen assets!
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