Bring water to a boil and add in chicken carcasses. Allow to simmer for one to one and a half hours over a gentle low heat. Strain the stock and use the amount that is needed. Keep the rest frozen for use later.
Lightly marinate minced chicken meat with a little salt, sugar and pepper. Set aside.
Bring freshly made chicken stock to a boil and add in corn kernels, creamed corn and minced chicken and bring to a simmering boil. Add thickening and seasoning, stirring until the mixture thickens over a gentle low heat but not boiling.
Drizzle in the egg white and once the egg white is cooked, turn the heat off. Dish out and serve immediately. (This soup is ideal for the whole family too.)