Creamy Tofu, Scallop, Cucumber, and Dill Chowder – a delicious recipe with onion, olive oil, flour, chicken broth, cucumber, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute.
2
Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber.
3
Bring the mixture to a blender, and puree it with the tofu and the lemon juice until the mixture is smooth.
4
Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm.
5
Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.
165
kcal
Calories
6
g
Fat
8
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup chopped onion, 1 tablespoon olive oil, 1 teaspoon all-purpose flour, 1 cup chicken broth, and more.
Yes, Creamy Tofu, Scallop, Cucumber, and Dill Chowder falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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