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Shred the meat from the chicken into bite-size pieces. Reserve the bones, and place in a pan. To the pan add the chicken stock, the bouillon cube, the rosemary and thyme, and the garlic cloves. Bring to a simmer, and keep simmering on the stove.
Meanwhile, chop the onions and the carrots. If using fresh corn, remove the husk and the silk, and cut the kernels off the cob. Set aside.
Heat a dutch oven or large pot to medium-low and add the butter. Once melted, add the onions and carrots, a pinch of salt and pepper, and cook stirring occasionally for 10 minutes. Now add the flour. Cook, stirring, for a couple minutes, until the flour cooks into the excess butter and turns a blonde color. Now place a colander over the dutch oven and slowly pour in the simmering chicken stock, stirring to incorporate the stock into the butter/flour mixture as you pour. Discard the garlic, herbs, and chicken bones.
Let the stew simmer for 20 - 30 minutes. Now add the chicken, corn, peas, cream, and parsley. Cook for 5-10 more minutes, until thickened. Taste for salt and pepper, and add if necessary.