Thaw, clean and then pat dry all of the seafood. I highly recommend starting with deveined shrimp. Set aside.

Peel the onion and cut into a loose chop.

Wash, peel and cut carrots into ¼-inch discs. Cut again if desired.

Wash, peel and cut potatoes into ½-inch chunks. Drain the canned corn. Set all vegetables aside.

In a large pot, add just the chopped onion and olive oil til the onion is translucent, about five minutes. To this add 1 c of water and ¼ c of the white wine and bring up to medium heat.

Place the cod filets into the bottom of the pot and cook three minutes each side. It’s okay if it breaks apart because you’ll want chunks anyway. Remove just the fish to a plate. 

Add the scallops and cook for three minutes, turn with tongs and cook another three minutes.

Add the cleaned shrimp and cook for 1 minute. The moment they turn pink and curl slightly, remove to a plate and set aside.

Cook any other RAW seafood you are using to the pot. Remove. 

Set aside any cooked seafood like canned or imitation crab meat for now—you’ll tump it all in (juice and all) after the base broth is done. 

Depending on the size of shrimp and scallops, cut all cooked and cooled seafood into half-inch chunks. Set aside.

To the large soup pot, now add the rest of the water, bouillon, seasonings, potatoes and carrots. Reduce heat to low and cover.

After five minutes on simmer, add the half-and-half and remaining wine. If using, tear the kale leaves into very small pieces and add to the pot. Stir.

Simmer on low, covered, for 10 minutes. 

Remove lid. Add the canned corn and all of the seafood and juice from the plate it was sitting on, including any canned crab.

Simmer on low for another 5 minutes. Some of the liquid will cook down. Add several turns of cracked black pepper. Taste and add a dash of salt as needed. If you like a heavier punch of Old Bay, you can add another ½ t now.

Ladle into serving bowls with a biscuit or crackers. Garnish with cooked bacon and chopped green onion, if desired.