Crab and Corn Soup

I was in the mood for soup!  The rainy weather is certainly right for it.  The question was, what or which particular soup to make.  After all, I like nearly all kinds of soup...

The answer came by way of whatever was available in the pantry and the freezer.  In the pantry I found a can of sweet corn kernels.  In the freezer, I found 7 pieces of crabstick and a pack of frozen homemade chicken broth.  In the fridge, there was a pack of bacon bits.  So crab and corn soup it was!

1 small sweet onion, minced
100 grams bacon bits
1 liter of broth or water
1 large can of sweet corn, with liquids
about 7 crabsticks, cut into 3 or 4 segments
salt and pepper, to taste
2 eggs, lightly beaten

Saute the onion and bacon bits.  When the bacon is crispy, add the broth or water.  Let the mixture simmer then add the sweet corn kernel, together with its liquid (but the liquid is optional).  When the soup simmers, add the crabstick.  Season the soup, to taste.  If desired, thicken with cornstarch slurry.  Bring the soup to a boil again then pour in the beaten eggs in a stream, at the same time mixing the soup to break the beaten eggs apart.