Creamy Tofu, Scallop, Cucumber and Dill Chowder
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
3 cups
- Serves:
- 2
ingredients
- 3⁄4 cup onion, diced 1/2 inch
- 1 tablespoon olive oil
- 1 teaspoon all-purpose flour
- 1 cup chicken broth
- 1 cup cucumber, peeled, seeded and chopped
- 3⁄4 cup soft tofu or 3/4 cup silken tofu, drained
- 2 teaspoons fresh lemon juice
- 1⁄2 lb bay scallop, rinsed well
- 2 tablespoons fresh dill, minced
directions
- Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.
- Add flour and cook for one minute.
- Add half the chicken broth, bring to a boil and add the cucumber.
- Puree with tofu and lemon juice in a blender or with a stick blender.
- Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.
- Add all the contents together with the dill. Add salt/pepper (white preferred) to taste.
- Heat without boiling the chowder and serve.
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RECIPE SUBMITTED BY
Doug Mc
Chesapeake, 86
<p>As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally. We only get one chance at life and good nutrition needs to be a central focus. <em>Mens sana in corpore sano.</em></p>