Prepare ahead:

With a cleaver or sharp knife, slice the kernels of fresh corn from their cobs intoa bowl, making sure not to cut too deeply into the cob or to lose any of the milky cornjuices.

In a small bowl, beat the egg whites with a fork until frothy. then beat in the 2tablespoons of milk.

Have the corn, egg white mixture, chicken stock, salt, cornstarch mixture andchopped ham within easy reach.

To cook:

In a 2-quart saucepan, bring the chicken stock to a boil over high heat. Add the cornand salt and, stirring constantly, bring to a boil again. Give the cornstarch mixture aquick stir to recombine it and pour it into the soup. Cook, stirring constantly, until thesoup has thickened and become clear. Then turn off the heat and immediately pour in theegg white mixture, stirring only once. Quickly pour the hot soup into a tureen orindividual bowls and sprinkle with the chopped ham.