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Ingredients

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Directions

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  • Heat oil in large nonaluminum saucepan or Dutch oven over medium-high heat. Add onion; reduce heat to medium; sauté 5 minutes or until onion is slightly softened. Add potato and fennel seeds; cook, stirring, for 2 minutes.

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  • Add the tomatoes, chicken broth, half the corn and the thyme. Bring to boiling. Reduce the heat to medium-low; simmer, stirring occasionally, for 20 minutes. Season with salt and pepper.

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  • Puree in food processor or blender, working in batches if necessary. Return to pot.

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  • Stir in the cream, the remaining corn and the imitation crabmeat. Gently reheat the soup; do not let boil. Stir in the hot-pepper sauce to taste. Serve the soup warm. Makes 6 servings.

Nutrition Facts

243 calories; total fat 13g; saturated fat 5g; cholesterol 41mg; sodium 713mg; carbohydrates 25g; fiber 3g; protein 10g.

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