Instructions: Slice the kernels off the cobs of corn, reserving as much of the corn juices as possible. Beat together the egg whites and milk until light and frothy. Bring the chicken stock to a boil over high heat and add the corn, salt, and pepper. Return to the boil and stir in the cornstarch mixture. Stir until the soup has thickened and become clear. Remove from the heat and add the egg white mixture, stirring only once. Serve garnished with chopped ham if desired.

Serves 4 to 6.

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