Sous Vide Seafood Chowder

Step 1

1. Preheat sous vide water bath to 83°C (182°F).
2. In a large bowl, combine all chowder base ingredients except heavy cream. Mix thoroughly.

Step 2

1. Transfer mixture to a 1-gallon (3.8 L) sous vide bag. Add the heavy cream.

Step 3

1. Vacuum seal the bag, removing as much air as possible. (Tip: Freeze the mixture first if your vacuum sealer lacks a liquid setting.)

Step 4

1. Lay bag flat and fully submerge in water bath. Cook for 55 minutes.

Step 5

1. Transfer cooked chowder base to a stockpot and hold warm over low heat.
2. Reduce water bath to 52°C (126°F) by adding ice.

Step 1

1. In a large bowl, combine all fish and shellfish ingredients. Toss gently to coat evenly.

Step 2

1. Transfer seafood mixture to sous vide bag, distributing evenly. Manually press out air and vacuum seal.

Step 3

1. Submerge bag and sous vide at 52°C (126°F) for 25 minutes.
2. Remove seafood from bag and gently fold into the warm chowder base in stockpot.

Step 4

1. Heat over medium for 3 minutes, stirring gently to avoid breaking up seafood.
2. Portion and serve hot.