Place water, garlic, bay leaves and chicken into a large pot, and bring to a simmer for 40 minutes. Once cooked, remove the chicken and the bay leaves. Shred the chicken into small pieces and place back into the stock.
Refrigerate the chicken stock mix overnight.
Next day, remove all of the fat from the top of the stock and reheat the stock. Add the stock powder, corn kernels, creamed corn and add salt and pepper (to taste). Then bring to boil.
Put a little water into a cup and mix in the cornflour to form a thin paste, then whisk paste into soup.