3 cups fresh corn kernels (from 5 ears), or one pound frozen corn, thawed
4 cups chicken stock or canned low-sodium broth
3/4 tsp. finely grated ginger
salt and freshly ground white pepper
3 large egg whites, lightly beaten
2 scallions, thinly sliced

In a blender or food processor, puree two-thirds of the corn kernels with 3/4 c up of the chicken stock until almost smooth; some pieces of corn should remain.
In a medium saucepan, combine the remaining 3 1/4 cups chicken stock with the ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over high heat. Add the remaining whole corn kernels and bring back to a boil. Cover and simmer over moderate heat for 5 minutes.
Add the pureed corn and boil over high heat, stirring, until slightly thickened, about 2 minutes. Stir the egg whites into the chowder and remove the pan from the heat. Stir until the whites from thin opaque strands. Season with salt and white pepper, ladle into bowls and sprinkle with the scallions.

Serves 4.