If you are a fan – such as I am – of the broad category of foods classified loosely as soups, stews, gumbos and chowders, then this is definitely our time of year.

With the weather outside finally turning frightful, now is the perfect time to get reacquainted with this whole genre of cooking that most of us don’t get to enjoy because it is simply too hot outside. Let’s face it, we don’t exactly live in a realm where such hearty fare is called for most of the year.

READ MORE: Ham and potato soup recipes

But right now it is.

So, here are a few ideas for how to best enjoy this show window of opportunity to enjoy a whole host of savory dishes designed to cut the chill and warm the soul.

First off, it’s no great state secret that your working boy is a huge fan of the widely under-utilized cooking tool – the slow cooker.

READ MORE: 10 soup recipes

Back in the day – when I had a full-time job and all – I used it often to cook meals during the day while I was off toiling in the vineyards of good journalism. It was perfect for set it and forget meals that required little more than a cut of meat and several hours to let it cook by itself.

And the slow cooker is the perfect tool for concocting a host of delicious dishes that are perfect for putting hot food on the table when it’s cold outside.

READ MORE: A chicken noodle soup recipe you’ll love

Here is a recipe that I first presented for your approval back in 2014. I reckon it’s been long enough to try and bring it back for your continued satisfaction.

I love, love a good taco soup recipe and this one surely fits the bill. And it’s easy, to boot.

Slow-Cooker Taco Soup

6-8 servings

Ingredients:

1 pound lean ground beef

1 large onion, chopped

1 bell pepper, chopped

1 can (15.5-ounces) Mexican-style tomatoes

1 can (15.5-ounces) ranch-style beans

1 can (15.5-ounces) whole-kernel corn, undrained

1 can (15.5-ounces) light red kidney beans, undrained

1 can (15.5-ounces) black beans, undrained

1 jar (16-ounces) picante sauce

Tortilla chips (garnish)

Sour cream (garnish)

Sharp cheddar cheese, shredded (garnish)

In a large non-stick skillet brown meat, onions and bell peppers. Drain, if necessary.

Add browned meat and vegetables to the slow-cooker crock and add remaining ingredients (except garnish items); cover, cook on low for 6 hours.

Serve with chips, sour cream and cheese.

The slow cooker may be the oldest and arguably the more renowned method of cooking like this, but the new player on the scene combines the best of a slow cooker and a pressure cooker. It’s hard to argue with the appeal of an multi-cooker to do just that.

Here is a recipe that combines these two machines into a wonderfully rich and nuanced chili that is guaranteed to knock the chill off. Oh, and it uses ground turkey instead of ground beef.

This particular recipe is by allrecipes.com, but there are lots more out there that feature turkey.

Multi-cooker Turkey Chili

8 servings

For seasoning:

1 tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon salt

1 teaspoon oregano

1 teaspoon unsweetened cocoa powder

½ teaspoon cumin

¼ teaspoon ground cinnamon

¼ teaspoon ground coriander

¼ teaspoon black pepper

For chili:

1 tablespoon olive oil

1 pound ground turkey

1 onion, chopped

1 jalapeno pepper, seeded and minced

2 (14.5 ounce) cans fire-roasted diced tomatoes

1 (15.5 ounce) can dark red kidney beans, drained and rinsed

1 (15.5 ounce) can light red kidney beans, drained and rinsed

1 (15 ounce) can tomato sauce

1 chipotle pepper in adobo sauce, minced

2 tablespoons adobo sauce from chipotle peppers

Salt, to taste

Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander and black pepper in a small bowl. Set seasoning mix aside.

Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes.

Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

Finally, hearty and rib-sticking doesn’t necessarily mean that you have to use some sort of land-based protein. Seafood also makes for a great cold weather dish.

Fortunately we live in a state that has access to some great locally sourced seafood for the task.

Here’s an idea that doesn’t use a slow cooker or a fancy multi-cooker. It proves that you can still cook up a delicious dish of something hot and tasty by using the old-fashioned method that has stood us well for many, many years.

Regrettably we don’t eat a lot of chowder down here. That’s sad because it is a great way to warm up on this chilly winter evenings. This recipe calls for shrimp but you can easily substitute crawfish tails and be just as good.

Shrimp Chowder

Serves a Crowd

1 stick butter

1 large onion, chopped

2 large stalks celery, chopped

Green onions (1 or 2), chopped

1-pound shrimp, chopped

8 ounces cream cheese

1 quart half & half

1 can cream of mushroom soup

1 can cream of potato soup

1 can sliced mushrooms

1 can whole kernel corn

One small bell pepper

Salt and pepper, to taste

Creole seasoning, to taste

Hot sauce, to taste

Sauté onions, celery and bell pepper in 1 stick of butter. Add crawfish and cook for 10 minutes at low heat.

Add cream cheese and stir until melted. Add remaining ingredients and cook over low heat.

Sprinkle in Creole seasoning and hot sauce if desired along with salt and pepper. Cook 30-45 minutes, stirring frequently.