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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Sprinkle with chopped parsley or chives. Ingredients:
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 |
Directions:
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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