Sous Vide Cauliflower and Red Pepper Chowder

The definition of chowder varies depending on where you are in the the world. Some are creamy and briny with seafood, while others are based around a tangy tomato broth. To me, a chowder just needs to be hearty and spiked with milk. Here, vegetables are the star: cauliflower for sweetness, potato for creaminess, and red bell pepper for a splash of color. Cooking the vegetables in the Anova Sous Vide Precision Cooker keeps their flavors present and makes for quick prep time.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 185F / 85C

Ingredients

• 2 cups chopped cauliflower florets (about 1/2 medium head)
• 1 medium yukon gold potato, peeled and chopped
• 1 red bell pepper, chopped
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, crushed
• 1 bay leaf
• Kosher salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 2 cups chicken or vegetable broth, warmed
• 1 cup whole milk, warmed
• Freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
2. Combine the cauliflower, potato, pepper, olive oil, garlic, bay leaf, 1/2 teaspoon salt, coriander, and cumin in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large bowl or pot. Add the chicken broth and milk and blend using an immersion blender. (Alternatively, transfer the vegetable mixture to a blender in batches. Cover the vegetables with broth and blend until smooth. Stir in the milk.)
2. Season the soup with salt. Serve with a generous sprinkling of Parmesan and black pepper.