While waiting for my seafood order to be packaged, I spotted this at the local grocery store. I have heard of Ivar’s chowder during trips to the Pacific Northwest but have never tried it. Here’s what the Ivar’s website has to say:
The Northwest dining legacy that is Ivar’s began in 1938 with one very entrepreneurial spirit, the late Ivar Haglund. His future in music and entertaining took a slight detour when his waterfront aquarium needed a venue to feed its guests. Using his classic Northwest seafood recipes, Ivar’s was born. This dining destination has since spawned many more restaurants to delight future generations.
I decided to give this a try. It is a concentrate to which you add milk, making 24 ounces of clam chowder. Disillusioned with canned clam chowders, I was hoping for something in between the taste of canned soup and homemade.
Ivar’s did not disappoint. While not as thick and satisfying as homemade, it was a good chowder. I actually used half-n-half since we were low on milk. Michael liked the flavor and that he got a nice chink of clam in each bite. I was a bit disappointed in the tough consistency of the potato chunks but I could overlook that. With a salad and a loaf of French bread it would make a good supper, or a quick lunch on it’s own with some crackers. It can be refrigerated or frozen. I might have missed the boat on putting a few of these in the freezer. They were on clearance sale for $2.99 and I took the last one. I will definitely keep checking to see if they get more in stock.