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.
Mary is a retired nurse with a passion for cooking and recipe development. Michael is a teacher with a passion for music and recipe taste testing. Together they are the Egg Farm. 
If you are ever in the Seattle area again please do try and stop in at Ivar’s for some fresh seafood and clam chowder. I like the sidewalk side restaurant where you get your grub then head for a place to sit down around the corner. The even have a glass enclosed area because of our famous rainy weather.