Creamed Corn Soup with Crab or Chicken

Source: Mom

1/4 tsp salt
1/4 cup fresh milk
2 tblspoons cornstarch
2 thin sliced ginger
1 teaspoon sherry or rice wine (optional)
2 tablespoons peanut or salad oil
1/2 cup crab meat or chicken cubes
4 cups soup stock or ckicken broth
1 can cream style corn
1 or 2 egg whites whipped slightly

Pour stock into saucepan to heat, add ginger, sherry, oil and salt; then bring to boil. Add remaining ingredients and bring to boil. If a thick soup is desired no need to add 1/4 cup fresh milk, otherwise add milk to thin down the soup.

This is a cream soup and should be served piping hot.