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Roasted Red Pepper and Crab Chowder

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Total Time (minutes)
50
Difficulty
1
Servings
4
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 230
Nutrients

Nutrition Facts

Serving Size: 629g

Amount per serving
Calories 230 Calories from fat: 60
% Daily Value*
Fat 6 g 9 %
Saturated 0.5 g 3 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 3 g %
Cholesterol 70 mg 23 %
Sodium 630 mg 26 %
Potassium 510 mg 15 %
Carbohydrate 23 g 8 %
Fiber 5 g 20 %
Sugars 8 g
Protein 22 g
Vitamin A 90 %
Vitamin C 220 %
Calcium 15 %
Iron 30 %
Vitamin E 20 %
Vitamin K 120 %
Thiamin 15 %
Riboflavin 25 %
Niacin 20 %
Vitamin B6 20 %
Folate 20 %
Vitamin B12 150 %
Pantothenic Acid 15 %
Phosphorus 20 %
Magnesium 10 %
Zinc 70 %
Selenium 80 %
Copper 60 %
Manganese 50 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Roasted Red Pepper and Crab Chowder

Ingredients

  • 2 large red bell peppers, cut into 3/4-inch cubes
  • 2 cups DOLE® White Mushrooms, thickly sliced
  • 1 tablespoon almond oil
  • 2 cans (14-1/2 oz. each) vegetable broth
  • 1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano
  • 2 cups sliced collard greens, stem center removed
  • 1 cup water
  • 1/3 cup oat bran
  • 1 teaspoon grated orange peel
  • 1 teaspoon dried Herbs de Provence
  • 1/2 teaspoon fennel seed, crushed
  • 1/2 pound fresh shucked oysters, chopped
  • 1/2 pound cooked crabmeat

Directions

  1. Preheat oven to 450°F.
  2. Mix bell peppers and mushrooms in 10x15 jelly roll pan. Drizzle with oil; toss to coat. Spread in single layer in pan.

  3. Roast 15 to 20 minutes or until crisp-tender and lightly browned, stirring after 10 minutes.
  4. Combine roasted peppers and mushrooms with broth, tomatoes, collard greens, water, bran, orange peel, herbs and fennel seed in large stockpot. Bring to a boil. Reduce heat and simmer 5 minutes. Add oysters and cook 5 minutes longer. Add crabmeat; heat through.
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Roasted Red Pepper and Crab Chowder Roasted Red Pepper and Crab Chowder Prep Time: Cook time: Serves: 4
Nutrition facts: 230 Calories, 6 grams fat
Ingredients: 2 large red bell peppers, cut into 3/4-inch cubes, 2 cups DOLE® White Mushrooms, thickly sliced, 1 tablespoon almond oil, 2 cans (14-1/2 oz. each) vegetable broth, 1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, 2 cups sliced collard greens, stem center removed, 1 cup water, 1/3 cup oat bran, 1 teaspoon grated orange peel, 1 teaspoon dried Herbs de Provence, 1/2 teaspoon fennel seed, crushed, 1/2 pound fresh shucked oysters, chopped, 1/2 pound cooked crabmeat, Directions:Preheat oven to 450°F.

Mix bell peppers and mushrooms in 10x15 jelly roll pan. Drizzle with oil; toss to coat. Spread in single layer in pan.

Roast 15 to 20 minutes or until crisp-tender and lightly browned, stirring after 10 minutes.Combine roasted peppers and mushrooms with broth, tomatoes, collard greens, water, bran, orange peel, herbs and fennel seed in large stockpot. Bring to a boil. Reduce heat and simmer 5 minutes. Add oysters and cook 5 minutes longer. Add crabmeat; heat through.