Corn chowder vs corn soup?

With it being sweet corn season, I’m curious if anyone has made either recipe or both for comparison?

Also, with the yellow and white variety making up nearly all of the sweet corn market, has anyone needed to modify recipes a bit? Context: this variety has two naturally occurring mutations in the genes that turn sugars into starches. Pick it anytime of day, mistreat it, whatever and all you need to do to eat it is get it hot. No more long boiling or anything to covert starches to sugars or soften it.

I often wonder about vintage recipes needing updates as produce changes.

https://www.seriouseats.com/the-best-corn-chowder-recipe

https://www.seriouseats.com/pressure-cooker-corn-soup-recipe

by BarsOfSanio