Corn and Chicken Soup Recipe

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.