Creamy Tofu, Scallop, Cucumber And Dill Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 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 ( preferred) to taste.
• 7 heat without boiling the chowder and serve.