I use something like THIS with a pump to run through the center of my immersion chiller for big hop stand IPA’s I do in the summer. I got the Silver Serpent from our hosts a few years back as part of a sale and clamp the whirlpool arm to that so that it outflows through the center. I run the chilling water to get the wort down to 180 for the second whirlpool addition, then shut off the water and whirlpool for 15-20 mins before turning the water back on to get it down to pitching temp.
Rad
edit Here is a link to another thread where I explained it with pictures. 
