Sweet corn Chicken Soup, without chicken stock

When the weather turns cold, you turn to warm soups. And few soups sound more tempting than sweet-corn  chicken soup. There was only one small problem- no chicken stock at home, so one had to experiment!

Bring half a chicken chicken (about 350-400 gms) with 4 cups of water to boil, and let it cook on low heat for 45 mins till the chicken is tender. Strain out the chicken, shred it and keep aside.
Fry 6-8 pods garlic and 1 medium onion chopped fine in 1 tbsp butter till the onion starts browning. Add about 50 gms of American corn, and fry till it starts changing colour.
Pour the chicken stock into the pan, and cook on low heat for 2-3 minutes.
Make a smooth paste with 1 tbsp cornflour and sufficient water, add to the mixture (stirring constantly), add about 1 cup water, bring to boil, and cook on low heat for 10 minutes.
Throw in the shredded chicken (I chopped it fine too, but realized it was quite unnecessary), and add salt and soya sauce to taste.