Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          chicken broth
   1      8 1/4 ounce   creamed corn -- 1
   1      cup           chicken -- diced, cooked,
                        -- skinned
   1      tablespoon    cornstarch
   2      tablespoons   cold water
   2                    egg -- whites
   2      tablespoons   parsley -- finely, minced,
                        -- fresh

Preparation:

Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes. Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.