• 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.

  • 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.

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

  • 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; 13 g total fat; 41 mg cholesterol; 713 mg sodium. 25 g carbohydrates; 10 g protein;