Shell Yeah for Chowda: 20th Annual Chowder by the Channel

Natalie McCuskey

Each year my bestie Natalie and I mark our calendars for the first Saturday of November for Chowder by the Channel. I asked at the paper if we could write a little article on our favorite local event, so here we are!

With so many friendly familiar faces and starlets, the La Conner Middle School and Kiwanis Club of La Conner made a welcoming place for guests on this blustery November day to taste samples of chowder. This fundraiser was a perfect way to support the Kiwanis, who give so much back to the community.

In an acceptable manner, La Connerites were allowed to judge and “Vote for the Best.” In return, we each get a heaping warm bowl of chowder. (Tip: You can take it to go to savor at home when you have a little more room in your stomach) The lineup was set: seven tastings, and not one to skip this year!

The Kiwanis released the winner on Facebook and through other outlets, but here is our exclusive review of what we “dug” about the clam chowders:

Cafe Burlington, with a showcase of awards, the Cafe Burlington had something to prove. It was simple with subtle hints of herbs and boasted lots of potatoes and clams.

Conway Pub and Eatery, chock full of red potatoes, a classic version of a white chowder. Low sodium, extra star for the Italian cheese bread garnish.

Farmhouse Restaurant, with an abundance of clams, bacon, carrots and potatoes, this taste was very flavorful, similar to a hearty creamy chicken soup.

La Conner Pub and Eatery, this taste had fresh herbs, a perfect consistentcy and an excellent salt ratio. The bacon, which can be overpowering, was just right.

Pioneer Market, a thinner style soup with fresh potatoes, dill and a subtle hint of smoke and shrimp. It offers a lower sodium option.

Shrimp Shack, with a perfect balance of seasonings and cream, this classic chowder boasted all the ingredient that were listed at the table. The signage of ingredients was appreciated.

Swinomish Casino, bursting with garlic, this chowder was golden in color with a large bouquet of herbs.

And our topic pick? La Conner Pub and Eatery. It was classics in looks and perfect in taste. And Sherry, Matt and Jennifer promoting it with a cheery disposition was a garnish on top. We would like to acknowledge the hard work it took each vendor to create their chowder. As Natalie has years in the restaurant bizz and I am an avid chef, we recognize that chowder is a tricky dish to create. The complex chemistry of roux, the balance of herbs, and ratios of proteins and starches; this is not an easy feat. And to then transport and reheat?! We applaud all of their efforts. We can’t wait for next year for another chowda this world event!