Source: America's Favorite Food Associations

Corn Chowder
Makes a great soup that everyone will enjoy!
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes


3 cups fresh corn kernels
4 cups chicken stock
1/2 teaspoon fresh ginger, grated
1/4 teaspoon salt
1/4 teaspoon white pepper
3 egg whites, large, lightly beaten
2 scallions, thinly sliced

In a blender or food processor, puree 2/3 of the corn with 3/4 cup chicken stock until almost smooth; some pieces of corn should remain. In medium sauce pan, combine the remaining 3 1/4 cups chicken stock with ginger, salt and pepper. Bring to a boil over high heat. Add the whole corn kernels and bring back to boil. Cover and simmer over medium 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 from the heat. Stir until the whites form thin opaque strands. Season with salt and pepper, ladle into bowls and sprinkle with scallions.