BEACH HAVEN – Some slurped their chowder straight from the cup, while others took careful sips, savoring each creamy, tomatoey, or spicy bite like a fine wine. More than 22,000 gallons of chowder were served as thousands flocked to the Beach Haven Chowder Cook-Off, filling Taylor Avenue Field with the unmistakable aroma of clams, butter, and select seasonings.
Two local legends once again rose to the top in this year’s culinary showdown, both with long histories dating back to the original Chowderfest era. Country Kettle Chowda captured the title of White Chowder Champion, repeating its 2024 Cook-Off victory and extending an extraordinary legacy that began decades ago. Many of its past wins came during Chowderfest’s heyday, including white chowder titles in 1993, 1997, 1998, and 1999, followed by an unprecedented sweep of both red and white categories in 2000. Country Kettle Chowda also had White Chowder victories in 2019 (Grand Prize Creative), 2021, and 2023.
In the Red Chowder category, Lefty’s Tavern of Barnegat reclaimed its crown, continuing a winning tradition that also began under the Chowderfest banner, with first-place finishes in 2013, 2017, 2018, and 2019 before adding this year’s win to its list of achievements.
Attendees themselves decided the winners, tasting and voting digitally after scanning a QR code that resulted in an estimated 4,000 individuals weighing in to decide the best between the Manhattan and New England chowders.
“I don’t have access to the exact information because we can compete,” said Todd Elasser, who is the coordinator of the event and has worked on it for over a decade. “My father-in-law started the event and has since passed. I’ve been involved for the last 12-13 years.”
Elasser now runs Panzone’s Restaurants with two different size eateries on LBI. One is located on Beach Haven, and the other in Surf City. Not only does he oversee the coordination of the Chowder Cook-Off, these last few months, he’s also been busy preparing chowder.
“My guys and I have been shucking clams since the better part of September,” Elasser explained. “I would say that I did about 5,000 myself.”
Big Crowds And Big Impact
The Cook-Off’s roots trace back to 1989, when the Southern Ocean County Chamber of Commerce launched the original Chowderfest as a way to extend the tourist season and celebrate the island’s rich seafood heritage.
Last year, stewardship of the event shifted to the Beach Haven Chamber of Commerce, which rebranded it as the Beach Haven Chowder Cook-Off and sharpened its focus on culinary excellence and community giving.
The event’s charitable reach extends through a partnership with the Hunger Foundation of Southern Ocean County, which supports food pantries in Barnegat, Stafford, Lacey, Little Egg Harbor, Manahawkin, and Tuckerton. Funds from the Cook-Off help provide meals, pantry supplies, and emergency assistance for local families.
Proceeds from this year’s event to the Hunger Foundation are expected to surpass $100,000, with $50,000 already donated this year.
“We give this money so that food banks have enough financial support,” shared Elasser. “Particularly to feed people during the holiday season.”
The Beach Haven Chamber of Commerce also puts its share of the proceeds to work locally, reinvesting in projects that strengthen the community. Funds help maintain and enhance public parks, improve infrastructure and beautification efforts, and sponsor local events, including fireworks shows that draw families back to the island each summer.
While it’s difficult to measure exact attendance, the two-day event easily drew more than 10,000 people to Beach Haven, with nearly 7,900 tickets sold for Sunday’s tasting competition alone. Saturday’s Merchant Market offered free admission and featured more than a hundred booths behind Bay Village.
Vendors sold coastal artwork, handcrafted décor, and unique souvenirs, everything from hand-carved wooden whales to stained-glass sun catchers. Some added humor to the day with clam hats and chowder-themed T-shirts, turning shopping into part of the fun.
At the ReClam the Bay tent, attendees had a chance to learn about shellfish restoration and water quality in Barnegat Bay. Volunteers explained how oysters and clams naturally filter the water, helping sustain the local marine ecosystem.
Beach Haven Police Chief James Markoski and several officers were on hand, mingling with festivalgoers and keeping an eye on the crowd. Markoski noted that many attendees were visitors, not year-round residents, showing that the event continues to attract people from beyond LBI’s borders.
As the weekend wound down, Markoski confirmed the symbolic end of the busy season. October 14, the traffic lights along Long Beach Boulevard will switch from full cycles to blinking yellow. This stands as the island’s traditional sign that another summer has passed.
Still, for those who filled their bellies and their hearts at the Chowder Cook-Off, the weekend marked more than a seasonal sendoff. It was a reminder that this community’s strength is measured not just by the crowds it draws, but by how it comes together.
Elasser said it was not just about the chowder or the money. The event also helps feed people and keeps traditions alive.
And with that, the season may soon slow, but the warmth of the Chowder Cook-Off will linger long after the last cup of soup was savored.
