If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You could add a pinch of sugar, too.
Chardonnay seems to have an affinity for corn; perhaps it is the sweet buttery flavors that complement each other so well. For best effect with this chowder, pick a rich, full-bodied example from southeastern Australia.