Chinese Sweet Corn and Crab Velvet Soup (Eating for IBS Cookbook w/ personal modifications in parentheses)

Ingredients:
6 cups chicken broth
2 cans creamed corn
2 tbs. Cooking sherry or mirin
1 tbs. Sugar
1 slice fresh ginger, minced (we used ginger in a tube found in the produce section - 2 tsp.)
4 egg whites, lightly beaten
1 cup crab meat (we substituted 2 cups -about 1/2 lb raw 150 count shrimp)
2tbs + 2tsp corn starch
Water
(Dried onion powder, celery salt, salt and pepper to taste)

Instructions:
Mix corn starch with just enough water to make a runny liquid. Set aside. Heat up chicken broth. Add corn, sherry, sugar and ginger. Bring to a boil. Drizzle in egg whites while swirling the soup with a spoon. You want the egg whites to form long strings as they cook. Add crab. If subbing raw shrimp, give them time to cook before proceeding to the next step (maybe 8 minutes). Stir in corn starch mixture. Allow soup to thicken. Add seasonings to taste. Serve over rice.