- 1 (2 to 3 pound) 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 (8 ounce) can creamed corn
- In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
- Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.