Sous Vide Seafood Chowder

This is an easy, yet delicious chowder recipe that's perfect for winter. Immigrants from England and France introduced the soup to North America more than 250 years ago; since then, it has become a staple in the U.S. and Canada, specifically in New England.

A soup with multiple incarnations throughout the U.S. and the world, chowder is traditionally cream or milk-based, with some cream-style chowders prepared with a roux for thickening. Seafood chowder is a very popular variant of the dish, and this recipe has no shortage of the stuff—we use mussels, calamari, halibut, salmon, crab meat, and of course, clams! Our modern spin on this traditional dish involves the use of the sous vide method, which intensifies the rich, nuanced flavors of the dish. Enjoy!

• Servings 4
• Dish Main
• Time 30 minutes
• Skill Advanced