Chicken Corn Chowder

This soup will be served in heaven, I am certain of it. We had it at a "Soup-er Sunday" meal at the Branch and this was served: it is definitely as homemade, country-like, and delicious as it gets. It's a bit labor intensive, but corners can be cut here and there (I'm wondering how chicken cooked in the crock pot instead of roasted would work?).

Ingredients
5-6 lb. chicken--roast until golden crisp
1 pint corn
2 cups carrots, sliced
3-4 potatoes, cubed
2 cups celery, sliced
3-4 med. onions, diced
1/2 cup fresh parsley, chopped
1 Tbs ground sage
1 tsp thyme
kosher salt to taste
2 cups milk
2 cups heavy cream

Directions
1) Roast whole chicken until golden brown and set aside to cool. When chicken is cool enough to handle, remove meat from bones. Set chicken meat aside or refrigerate.
2) Boil the remains (bone, skin) in water until it falls apart. Remove skin and bones from broth.
3) Cook cut potatoes, onions, celery, and carrots in broth until tender. Add salt, sage, thyme and corn. Add milk and cream.
4) Bring to a boil and add cornstarch to thicken. Add cut up chicken meat and chopped parsely.

*Note: as you probably imagine, this makes a lot of soup. Cut back as desired, but better yet invite over some friends and it will be gone in one sitting. Definitely a new favorite.