Prep Time | 40 minutes |
Servings |
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Instructions
- Bring to a boil.
- Reduce heat and simmer for 30 mins.
- Strain stock and reserve chicken.
- Return strained stock to pot and stir in creamed corn.
- Bring to a boil and then reduce heat and simmer for 5 mins.
- Shred cooked chicken meat and stir into pot.
- Heat through.
- Sprinkle with chopped parsley or chives.
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