Creamy Tofu, Scallop, Cucumber and Dill Chowder

1. 1

   Cook the onion in the oil over moderately low heat, stirring occasionally, until softened.

2. 2

   Add flour and cook for one minute.

3. 3

   Add half the chicken broth, bring to a boil and add the cucumber.

4. 4

   Puree with tofu and lemon juice in a blender or with a stick blender.

5. 5

   Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes.

6. 6

   Add all the contents together with the dill.

7. 7

   Add salt/pepper (white preferred) to taste.

8. 8

   Heat without boiling the chowder and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.