Combine chicken broth, corn, and chicken 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, uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into soup. Reduce heat to a simmer and cook until foamy.
Ladle soup into individual bowls and garish with parsley.
Note: Serving Suggestions: Serve Hot, Yield: 6 Servings