In a large saucepan or wok over med heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, s&p, water. Bring to a boil, then reduce heat to simmer 30 min. 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 min. Shred cooked chicken and return to pot. Heat through.
Originally Submitted
1/1/2010
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