Chop celery, Italian parsley and onion. Melt the Brummel and Brown in the bottom of a soup pot. Add celery, parsley, Creole seasoning and onion to the pot (I use a cast iron dutch oven) and cook until celery is tender.
Add chicken stock, corn (undrained), garlic, potatoes and the bay leaves. Cook on medium (4 setting on my electric stove) until broth is cooked down to where it no longer covers the ingredients.
Add water and chopped chicken. Remove bay leaves and continue to cook on medium heat until potatoes are tender.
Reduce heat and add milk and potato flakes. Stir and simmer for 20 minutes.
Add salt and pepper to taste.