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.