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Roasted Red Pepper and Crab Chowder

Roasted Red Pepper and Crab Chowder
Roasted Red Pepper and Crab Chowder 1000x383
50 Minutes Total time 20 Minutes Prep time 30 Minutes Cook Time 230 Calories 4 Servings



  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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