Chinese Chicken-corn velvet soup

1 quart chicken broth
1 (17-ounce) can cream-style corn
1 beaten egg
1 whole uncooked chicken breast, minced
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sherry
Salt to taste
Cooked kosher beef smoked sausage links
Chopped green onion
Mix broth and corn in saucepan. Mix egg with chicken and set aside. Blend cornstarch and water and add to broth. Stir until thickened and clear. Add chicken and egg mixture to pan, and simmer until chicken is cooked, stirring constantly. Add sherry and salt to taste. Garnish with slices of sausage and chopped green onion. Serves 4.