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Corn and Crab Soup

2 c. chicken stock
1 can sweet corn (cream style)
2 eggs
1 tbsp. sherry
1/2 tsp. salt
1 tsp. cornstarch, mixed with tbsp. water
1/2 - 1 lb. crab meat

Bring corn and stock to a boil, add beaten eggs and cook 1 minute. Add sherry, salt and cornstarch mixture. Stir well; add crab meat. Simmer until crab meat is heated. Serves 4.

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