Creamy Tofu, Scallop, Cucumber and Dill Chowder

• 34 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
• 34 cup soft tofu or 34 cup silken tofu, drained
• 2 teaspoons fresh lemon juice
• 12 lb bay scallop, rinsed well
• 2 tablespoons fresh dill, minced

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.
7. Add salt/pepper (white preferred) to taste.
8. Heat without boiling the chowder and serve.

onion, olive oil, flour, chicken broth, cucumber, silken tofu, lemon juice, bay scallop, fresh dill

Taken from www.food.com/recipe/creamy-tofu-scallop-cucumber-and-dill-chowder-481197 (may not work)