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Local chefs create seafood chowders to sell in support of the Vancouver Aquarium

From now until June 8 - World Oceans Day - you can spoon up some seafood chowder in support of the Vancouver Aquarium
FannyBay_CreditAndresMarkwart (2)
Chef Chris Andraza of Fanny Bay Oyster Bar & Shellfish Market. Photo by Andres Markwart/courtesy Vancouver Aquarium

As part of an ongoing rally cry and fundraising efforts in support of the Vancouver Aquarium, a number of prominent Vancouver and B.C. chefs are selling seafood chowders with proceeds going to the struggling venue.

Available at their restaurants and partner locations, the chowders are typically sold in one-litre containers either fresh or frozen and ready to heat and serve.

Among the participating chefs and restaurants are Vancouver's acclaimed Alex Chen at Boulevard (BLVD Signature Clam Chowder with Maple Cured and Smoked Sablefish); Welbert Choi at Forage (hand-shredded BBQ Duck and BC Scallop Chowder); Amanda Cheng and Makoto Ono at Mak N Ming (Kitsilano Beachside Sake Kasu Rasor Clam Chowder); and Rob Clark at The Fish Counter (Fish Counter Chowders).


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Launched May 22, and running until June 8 (World Oceans Day), the campaign has already enjoyed tremendous success, with some restaurants reporting they've sold out of fresh batches of the chowder, and more chefs and restaurants coming on board with their chowders this week (we'll update when that info is out).

Chowder and the Vancouver Aquarium go hand-in-hand, when you think about it. Their annual Ocean Wise Chowder Chowdown event in Vancouver and in other Canadian cities is a major draw, with tickets selling out fast each year.

Show your love for comforting chowder made with incredible seafood, and show your love for the Vancouver Aquarium. 

Here are the participating chefs/restaurants so far. Be sure to connect directly with the restaurant to ensure they have the chowder in stock.

Update: More participants have been added! 

Wild BC Lingcod and Smoked Bacon Chowder
Ashley Jongsma
Available at The Stock Market (Granville Island)

The Dirty Apron Signature BC Halibut Seafood Chowder
Chef David Robertson and Chef Takashi Mizukami
Available at The Dirty Apron (Downtown Vancouver)

Wild BC Pink Scallop and Oyster Mushroom Shoyu Ramen
Chef Taka Omi
Available at Benkei Ramen (Broadway)

Cauliflower and Razor Clam Miso Chowder
Chef Tatsuya Katagiri
Available at STEM Japanese Eatery (Burnaby)

Two Rivers Meats Chorizo, Salmon and Shellfish Chowder
Jason Pleym
Available at Two Rivers Specialty Meats (North Vancouver)

Fish Counter Chowders
Chef Rob Clark, The Fish Counter
Available at The Fish Counter (Main Street) 

BLVD Signature Clam Chowder with Maple Cured and Smoked Sablefish
Chef Alex Chen
Available at Boulevard Kitchen & Oyster Bar (Downtown Vancouver)

Granville Island Summer Clam Chowder
Chef Hamid Salimian
Available at Popina Canteen (Granville Island)

Mak N Ming Kitsilano Beachside Sake Kasu Rasor Clam Chowder
Chef Amanda Cheng and Chef Makoto Ono
Available at Mak N Ming (Kitsilano)

Forage’s hand-shredded BBQ Duck and BC Scallop Chowder
Chef Welbert Choi
Available at Forage

Heritage Seafood Coconut Curry
Paul Zhang
Available at Heritage Asian Eatery (West Broadway location, Vancouver)

Fanny Bay West Coast Smoked Oyster Chowder
Chef Chris Andraza
Available at Fanny Bay Oyster Bar & Shellfish Market (Downtown Vancouver)  

Ocean Mama Ocean Wise Shrimp Chowder
Chef Poyan Danesh (Ocean Mama Seafood)
Available at Windsor Meats (North Van, Downtown, Kerrisdale, Steveston)

Spicy Coconut Corn and Seafood Chowder
Chef Mark Amos
Available at Edge Catering

Seaside Provisions Style New England Clam Chowder
Chef Mark Greenfield
Available at  Seaside Provisions (North Vancouver)

Hollyburn Ocean Wise Seafood Chowder
Chef Paul Benallick
Available to members at Hollyburn Country Club

Creamy West Creek Coho Salmon Chowder 
Chef Ned Bell, Chef Stacy Johnston & Chef Minette Lotz
Available at The Naramata Inn in Naramata, BC