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.
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.