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

Serves: 4
Calories: 414