Ingredients:

• 1 – whole chicken, skin removed and cut into pieces
• 1 – onion, chopped
• 1 – carrot, peeled and sliced
• 1 – stalk celery, chopped
• 6 – Black Peppercorns
• 1 – Bay Leaf
• salt and pepper to taste
• 1 quart – water, or as needed
• 1 can – creamed Corn

Method:

1. In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water.
2. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
3. Return strained stock to pot and stir in creamed corn.
4. Bring to a boil, then reduce heat and simmer 5 minutes.
5. Shred cooked chicken meat and stir into pot. Heat through.