Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 413 | Calories |
| 20g | Fat |
| 16g | Carbs |
| 41g | Protein |
