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Creamy Tofu, Scallop, Cucumber and Dill Chowder

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“the tofu in this chowder provides a richness surprisingly similar to that of cream without the fat and calories. You and your guests will never know! Source: Gourmet Magazine, 1992”
READY IN:
45mins
SERVES:
2
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
  2. Add flour and cook for one minute.
  3. Add half the chicken broth, bring to a boil and add the cucumber.
  4. Puree with tofu and lemon juice in a blender or with a stick blender.
  5. Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
  6. Add all the contents together with the dill. Add salt/pepper (white preferred) to taste.
  7. Heat without boiling the chowder and serve.

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