I expect that the recipe calls for creamed corn to enhance the texture of the soup. you can sub frozen or canned corn. also add some cream or half and half (half/ half should go in at the end and just heat it). you can also puree a portion of the chowder to make it thicker.

The only creamed corn I've made is just steamed, cut off the cob, about a quarter pureed and mixed with the whole kernals, with a little seasoning, so I looked up can of...

Green Giant: Golden Whole Kernel Corn, Water, Sugar, Modified Corn Starch, Salt

Del Monte: Water, Corn, Modified Food Starch (Corn), Sugar, Sea Salt.

S&W: Corn, Water, Modified Food Starch, Sugar, Salt (For Flavor).

So the thickening it gives would be the cornstarch as well as pureed corn, and the recipe may rely on the salt and sugar, but there's no reason why you couldn't use frozen corn and season/thicken to taste and get the same outcome, but with firmer kernals. Canned corn is softer and has some salt, but maybe not as much, and would be closer to the same texture. Either way, do puree some.

But if you want it to be exactly the same, use the can of creamed corn, and if you can find out the brand, use that!

As LoneJack said, just puree all or part SLIGHTLY of regular canned or frozen corn. Use only the milk called for in the recipe, not any extra.

I would just look for a recipe for corn chowder that has all similar ingredients but the creamed corn and follow that.

My mother made creamed corn from scratch. Her method was to cut the kernels off the cob very shallowly, then scrape the cob to ”milk” it. She then put it in a skillet with butter and cooked it. She may have added a tad bit of milk, but I think it was just corn and ”corn juice.” This tastes most like Mom’s to me.

It is found in the freezer case. Golden or White are equally good.

My first choice is fresh local farmstand corn picked that morning. Second is the same corn cut off the cob and packed in qrt zip-locks for the freezer---for Fall and Winter chowders. Third would be grocery bagged frozen.

I've never purchased tinned vegetables. Canned creamed corn is full of sugars and salt like mentioned. The natural sugars in fresh corn and its milk is plenty sweet for me.

If this is a recipe you have tasted and like, you could make the recipe as written and make a cornstarch slurry---one tBsp starch and one tBsp water. Bring chowder up to a bubble, when the ingredients are tender, then stir in the slurry. (cornstarch neads high heat to thicken). Might need another slurry batch depending on the volume of your chowder. Turn down heat and add your corn. Just needs to heat through. Add salt to taste and maybe sugar. Doubt it is needed. If the recipe has dairy or cream, add that with the corn on low heat after thickening.

We don't care for a thick chowder. I just use a stick blender a few seconds. Or a potato masher. No starch or flour.

I don't see a need to make creamed corn as a separate ingredient.

I do like the old recipes using canned ingredients. I like the totally from scratch. I am 70 years old and canned has not killed me yet. I will not run scared or cheat myself about one or two meals a year with canned corn or Campbell's mushroom soup. You can take "healthy" way over the limit into obsession.