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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.96 Kcal (205 kJ) | ||
| Calories from fat | 17.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 3% | |
|---|---|---|---|
| Cholesterol | 7.75mg | 3% | |
| Sodium | 198.99mg | 8% | |
| Potassium | 106.46mg | 2% | |
| Total Carbs | 2.59g | 1% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 63.86 Kcal (267 kJ) | ||
| Calories from fat | 22.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 3% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 3% | |
| Sodium | 259.53mg | 8% | |
| Potassium | 138.85mg | 2% | |
| Total Carbs | 3.38g | 1% | |
| Sugars | 0.7g | 2% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 7.03g | 11% | |
| Vitamin C | 3.7mg | 5% | |
| Iron | 0.5mg | 2% | |
| Calcium | 34.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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