This is a recipe I developed from the fact I had a bunch of chicken bones left over. I do a lot of food prep, including baking chicken breast and pork tenderloin so it is ready to eat throughout the week. Normally I buy boneless skinless breasts, but all they had were bone-in. So I deboned the chicken and saved the bones and chicken scraps and discarded the skin. I hate to see bones go to waste, so I decided to make a flavorful stock and a lovely corn chowder with what I had around the house. I call this “kitchen sink” because I am throwing in what I have on hand.

I visited my mom recently for the first time in over a year. I am fully vaccinated now and was comfortable with the visit. We helped my mom’s friend move to a new apartment. It gave us a chance to help her out and see my mom at the same time. A win-win. I felt comfortable not wearing a mask around them because they were fully vaccinated. However, I will still wear a mask when I go to stores or indoors where I don’t trust the vaccine status of the people there. I do it to protect others as well as myself. I don’t want anyone else getting sick since there are still a large percentage of people who are not vaccinated. I believe it is my civic duty. That’s what it’s all about. Diseases don’t care about your individual rights. They’ll mow everyone down if they can. If you are not vaccinating because of some lie about individual rights get a grip. Your individual choice to not vaccinate affects more than just you. Anyway, long story short, get vaccinated.

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Here is the recipe:

Kitchen Sink Corn Chowder

Serves 14

• 4 pounds 4 ounces chicken bones
• 8 cups water
• 1 medium zucchini, chopped
• 1 onion, chopped
• 2 large carrots, chopped
• 5 medium red bell peppers, chopped
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 2 pounds frozen corn
• 12 ounces frozen green peas

1. Place the bones and water in an instant pot and pressure cook for two hours and allow for a natural release.
2. Take out the bones from the broth and take any cooked meat off the bone and place back into the broth.  Move the broth to another container.
3. Place the instant pot on sauté and spray with cooking spray.
4. Add in the garlic, paprika, pepper, thyme, carrots, red bell pepper, and onions and cook until soft.
5. Add in the zucchini, corn, peas.  Simmer the soup until the frozen vegetables are thawed and hot and the zucchini is just cooked.
6. Take out 2 cups of the soup and place in a blender.  Blend the mixture until creamy.  Add this back to the soup.
7. Serve