• 4servings
  • 45minutes
  • 413calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 to 3 pound) whole chicken, skin removed and cut into pieces

  2. 1 onion, chopped

  3. 1 carrot, peeled and sliced

  4. 1 stalk celery, chopped

  5. 6 black peppercorns

  6. 1 bay leaf

  7. salt and pepper to taste

  8. 1 quart water, or as needed

  9. 1 (8 ounce) can creamed corn

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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