This thick chowder with its irresistible fresh taste of the sea is a summertime sellout at the Innlet Cafe, where Jack Sorenson’s menu declares it the “best chowder this side of the Mushamush,” a river that is a stone’s throw from the restaurant.
Prepare chowder to the point of adding seafood, the end of Step 1. Refrigerate, covered, for up to 2 days. Reheat chowder base over low heat, stirring frequently until warm. Then increase heat to medium and stir frequently until hot. Proceed with recipe Step 2.