Warm chowder is perfect on a cold winter day. But not so bad in the summer, either.

Kathy Whyte/ WNBF News

Seafood Chowder (Prep. Time about 1 hour. Feeds 12+)

Shells from three lobsters

1 carrot, diced

1 onion diced

2 cloves garlic thinly sliced

2 ribs celery sliced thin

1 medium potato, cubed and boiled until almost done

½ lb thawed and peeled shrimp (save the shells)

½ C clam meat

1 firm fish fillet like haddock or cod, cut into bite-sized cubes

1 C. shredded kale

1/2 C. frozen peas

3 C. vegetable stock

2 Tb. olive oil

½ C. half and half

Salt and pepper.

2 tsp. dill

1 Tb. Old Bay seasoning

Heat oil in a large stock pot like a Dutch Oven.  Add onion, carrot, celery, lobster and shrimp shells.  Saute until the shrimp shells turn pink. Add garlic and enough water to almost cover the lobster shells.  Simmer 3-5 minutes. Remove shells and discard.  Add in the clam meat and fish.  Stir in the shrimp, potato, kale, peas and vegetable stock.  Stir in the salt, pepper, Old Bay and dill and bring to a simmer.  When the shrimp are pink, stir in the half and half and reduce heat.  Simmer another 15 minutes and serve with crusty bread.

You can always add in or take out whatever seafood you like or don't like.  If you can find seafood stock, by all means, use that instead of vegetable stock.