• 6 Tablespoons coarsley chopped ham or 1/2 pound picked -- over crab meat
  
• 2 large egg whites
  
• 2 Tablespoons corn oil
  
• 2 Tablespoons scallion -- chopped
  
• 1½ teaspoons ginger -- minced
  
• 2 Tablespoons dry sherry
  
• 4 cups chicken stock -- unsalted
  
• 17 ounces cream-style corn
  
• 1 Tablespoon cornstarch
  
• 2 Tablespoons water -- or stock
  

Set a heavy stockpot over high heat until hot; add oil and heat. Add scallion and ginger and sizzle for 15 seconds. Add ham or crab and stir briskly to combine and heat. Add sherry, toss and add stock. Add corn and stir. Bring to a near boil over medium heat. Stir frequently and avoid scorching. Reduce heat to low and salt if needed. Stir together cornstarch and water. Add to soup. Stir 1 minute until mixture becomes glossy and slightly thick. Turn off heat.

Beat egg whites lightly with a fork. Add to soup in a thin steady stream (a glass measuring cup with a pour spout works well for this), pouring from about 6 inches above the pot. Stir gently once midway and again when all egg whites are added. Serve garnished with fresh scallion or cilantro. Leftovers keep well 4 to 5 days.

Serving Size : 4

NOTES : You can use the entire egg, whisked up, for a heartier soup with more protein.