Calories
318 cals
Fat
10 g
Saturated Fat
3 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
36 g
Sugar
13 g
Fiber
3 g
Protein
23 g
Sodium
1217 mg
I don’t recommend freezing soups with shellfish as so much of the seafood we buy is sold already frozen, but you can freeze the base of this soup. Make it through end of step 4 and freeze. Thaw, heat up and then add the scallops as indicated in step 5.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.
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What do you do with the Greek yogurt? Thanks.
Hi Ann! The yogurt is added at the very end of cooking to give the dish a creamy texture, similar to how heavy cream thickens a chowder. It's important to not cook yogurt for too long or at too high a heat as some yogurts can separate into curds and whey, resulting in a clumpy texture.