Add the chicken stock and can of creamed corn to a pot, mix to combine, then bring to a simmer.
Gently whisk the egg white in a small bowl to break up. While stirring the soup slowly add the egg to create egg streaks. Tip: If you over whisk the egg white and pour it into the soup it will create a foam on top rather than the desired streaks.
Taste and adjust the flavor with salt and pepper as needed. Serve immediately while hot, but do not bring back to the boil otherwise it will break up the egg white.