Sous Vide Cauliflower and Red Pepper Chowder

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Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 185 F / 85 C
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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.
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Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 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.)

    • Step 2

      Season the soup with salt. Serve with a generous sprinkling of Parmesan and black pepper.

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185 F / 85 C Recipe Temp
Recipe Time
Prep Time