Tomato-corn Soup

Makes 6
Prep 20 m
Cook 30 m



  1. 1 of 4 Heat oil in large nonaluminum saucepan or Dutch oven over medium-high heat. Add onion; reduce heat to medium; saute 5 minutes or until onion is slightly softened. Add potato and fennel seeds; cook, stirring, for 2 minutes.
  2. 2 of 4 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.
  3. 3 of 4 Puree in food processor or blender, working in batches if necessary. Return to pot.
  4. 4 of 4 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 Information for Tomato-corn Soup
Servings Per Recipe: 6
Per Serving: 41 mg chol., 13 g Fat, total, 5 g sat. fat, 243 kcal cal., 25 g carb., 10 g pro., 713 mg sodium, 3 g fiber