This week has seen a big push of restaurants slowly (and some not so slowly) moving towards reopening under new protocols that will make dining out a very unique experience. But one spot that remains closed? The Vancouver Aquarium, the champion of Ocean Wise seafood and formerly a respite for stressed out parents everywhere.

So a cross-section of our top chefs, supported by a similar cross-section of our top suppliers (so much crossing going on), have banded together to craft a series of signature chowders for sale. Sales will run $20 for a litre, of which at least $15 will go to support the Aquarium. Here's just a few of the hot shots making hot pots:

Chef Ned Bell and Chef Stacy Johnson (The Naramata Inn)  are making Ned and Stacy’s Naramata Inn Smoked Seafood Chowder

Chef Rob Clark - Fish Counter Chowders. Available at The Fish Counter

Chef Alex Chen - BLVD Signature Clam Chowder with Maple Cured and Smoked Sablefish. Available at Boulevard Kitchen & Oyster Bar

Chef Hamid Salimian: Granville Island Summer Clam Chowder. Available at Popina Canteen

Chef Amanda Cheng and Chef Makoto Ono: Mak N Ming Kitsilano Beachside Sake Kasu Rasor Clam Chowder. Available at Mak N Ming

Chef Welbert Choi: Hand-shredded BBQ Duck and BC Scallop Chowder. Available at Forage

Paul Zhang: Heritage Seafood Coconut Curry. Available at Heritage Asian Eatery

Chef Chris Andraza - Fanny Bay West Coast Smoked Oyster Chowder. Available at Fanny Bay Oyster Bar & Shellfish Market

Chef Poyan Danesh (Ocean Mama Seafood) - Ocean Mama Ocean Wise Shrimp Chowder. Available at Windsor Meats

Chef Mark Amos: Spicy Coconut Corn and Seafood Chowder. Available at Edge Catering

Chef Mark Greenfield: Seaside Provisions Style New England Clam Chowder. Available at Seaside Provisions

Chef Paul Benallick - Hollyburn Ocean Wise Seafood Chowder. Available to members at Hollyburn Country Club

Full disclosure—this is a new initiative so I haven't tried any of them, save for the version of Alex Chen's (see below) chowder which I ordered a few weeks back (it was aces). And a huge shout out to the suppliers—including Ocean Mama, Freshline, Organic Ocean, Gindara Sablefish, Nextjen, Intercity Packers, Deluxe Seafood and Sysco—who are donating the raw materials.

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The full details from the Aquarium: chowders will be available for purchase starting Friday, May 22 at each chef’s restaurant, location, or a partner location. Most chefs will sell their chowder fresh or frozen in 1 litre sustainably sourced take-away containers for $20 (with a minimum of $15 going to Vancouver Aquarium). Some chefs will serve their chowder in smaller portions as part of their menu (with a minimum of 75% of proceeds to Vancouver Aquarium, although many chefs are being more generous).