Chicken Corn Chowder

Directions

1. 1
   Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water.
2. 2
   Add bay leaf, and bring to a boil.
3. 3
   Reduce heat, and simmer 60 to 90 minutes.
4. 4
   Remove from heat, cool slightly, and strain.
5. 5
   Remove chicken meat from carcass, and chop into bite-size pieces.
6. 6
   In a large saucepan over medium heat, melt butter.
7. 7
   Cook onion and shallots in butter until translucent.
8. 8
   Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn.
9. 9
   Simmer 15 minutes, until potatoes are cooked and corn is tender.
10. 10
    Remove from heat and stir in cream.