Chicken legs thoroughly wash, put in about 1.5 liters of cold water, add salt and 10 peppercorns. The legs are cooked, withdrawn, and the broth is strained. The meat is boned, trimmed of skins, chopped to chunks and return to soup. Boil again, put it corn, lemon zest and cream. Boil for 10 minutes. Blurs the starch in 3-4 tbsp milk and stir, pour in the soup. Cook for another minute. Remove from heat and add the juice of 1 lemon, maybe more. If you will store the next day, lemon can be put in each dish separately, even at table, not sour soup. Can with corn to put and vermicelli. Optional before serving each dish can be rubbed with a cut clove of garlic.