Competition Date: Sunday, June 17, 2018

The winning chowder will receive a spot to compete in the 2018 Ocean Wise® Chowder Chowdown in Vancouver later this year, overnight accommodations and transportation on BC Ferries, plus major bragging rights and announcements via Festival social media. Additionally, the winning business will also receive a FREE Ocean Wise Membership.

Overfishing is the biggest issue our oceans face today. Join Canada’s growing sustainable seafood movement as the Comox Valley’s top chefs compete head-to-head for the title of 2018 Ocean Wise® Annual Chowder Challenge Champion. Taste delectable, ocean-friendly seafood chowders and vote for your favourite, all in support of sustainable seafood.

Preliminary Judges Scorecard

View the scorecard here.

Competition Rules

  • The competition is one hour long plus public serving time.
  • All participating restaurants must be Ocean Wise® seafood partners by the time of competition. You can initiate partnership here.
  • Chowder must contain any combination of BC oysters, BC clams and/or BC mussels.
  • All seafood must be Ocean Wise®-recommended.
  • The seafood component of the registrant’s chowder may contain any of the following sustainable BC shellfish and seafood: Pacific cod, sidestripe shrimp, humpback shrimp, pink shrimp, spot prawns, clams, oysters, mussels, farmed scallops, wild pink and spiny scallops, Pacific halibut, Pacific salmon, Dungeness crab and sablefish.
  • Participants are encouraged to source as many ingredients within the Comox Valley as possible
  • Competitor attire and demeanour shall be in keeping with the occasion, representing themselves, their business, their province and any sponsoring organization to the best of their ability
  • Competitors are permitted to utilize their own equipment during preparation, but all chowders must be served in an 8-10L stainless steel pot
  • Chowders will be heated, plated and garnished on premises. A single burner stove and serving bowls will be provided
  • The decisions of the judges shall be final
  • Contestants are responsible for cleaning up their cooking areas

Provided to participant:

  • A cooking surface to reheat chowder
  • A soup bowl to serve the judges
  • Sample cups and spoons for spectators
  • For out of town chefs; a kitchen to cook chowder prior to event can be secured.


Judging – Best Chowder

  • Chowder will be judged on flavour, consistency, appearance and overall appeal.
  • Each contestant will receive a judging cup prior to the judging period. It will be the responsibility of the head chef to deliver the chowder to the judging area. Remember to save 16 oz of chowder for the final round of judging in the case of a tie.
  • Best Chowder award is determined by the scores from each judge.
  • People’s Choice award is determined by votes from the public.
  • The scores from each judge and the public will be tallied and the chowder with the highest total score will be announced shortly after the competition ends.