1. 1. In a large pot, melt butter over medium heat. Add chopped celery and carrots and sauté until softened.

2. 2. Add chicken drumsticks to the pot and brown on all sides. Season with salt and black pepper.

3. 3. Pour in milk and chicken bouillon, then add diced potatoes and corn kernels. Bring to a simmer.

4. 4. Cover the pot and let it cook for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

5. 5. Remove the chicken from the pot, shred the meat, and return it to the soup. Stir well before serving.