Monday, August 2, 2010

Roasted Red Pepper and Crab Chowder

Prep: 20 minutes
Cook: 35 minutes Serves: 4

  • 2 Large red bell peppers cut into ¾ inch cubes
  • 2 cup thick sliced White Mushrooms
  • 1 Tbsp of almond oil
  • 2 cans (14.5 oz per can) vegetable broth
  • 1 can (14.5 oz) diced tomatoes with garlic, oregano & basil
  • 2 cups of sliced collard greens (remove center stems)
  • 1 cup of water
  • 1/3 cup of oat bran
  • 1 tsp of grated orange peel
  • 1 tsp herbes de provence (dried)
  • ½ tsp of crushed fennel seed
  • ½ lb fresh shucked and chopped oysters
  • ½ lb cooked crabmeat


Mix mushrooms and bell peppers in a 15’ x 10’ jelly roll pan. Drizzle and toss oil to coat. Spread in a single layer in pan. Roast 15-20 minutes (until crisp or lightly browned), stirring after 10 minutes of cooking. Combine roasted peppers and mushrooms with broth, tomatoes, greens, bran, water, orange peel, fennel seed, and herbs in a large stockpot. Bring the mixture to a boil, reduce heat to simmer for 5 minutes. Add oysters and cook for five more minutes. Add crabmeat, heat through.

Servings of fruits and vegetables: 16 servings. 

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