Directions:
- 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. Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber. Bring the mixture to a blender, and purée it with the tofu and the lemon juice until the mixture is smooth. 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. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.7 Kcal (748 kJ) | ||
| Calories from fat | 54.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 30.99mg | 10% | |
| Sodium | 840.33mg | 35% | |
| Potassium | 425.85mg | 9% | |
| Total Carbs | 9.19g | 3% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 21.55g | 43% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 261.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 58.27 Kcal (244 kJ) | ||
| Calories from fat | 17.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 9% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 10% | |
| Sodium | 274mg | 35% | |
| Potassium | 138.85mg | 9% | |
| Total Carbs | 3g | 3% | |
| Sugars | 0.7g | 9% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 7.03g | 43% | |
| Vitamin C | 3.7mg | 19% | |
| Iron | 0.5mg | 8% | |
| Calcium | 85.4mg | 26% | |
* 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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