Preheat the oven to 300°.
In a heavy-bottomed pot, heat the butter and olive oil. Add the potatoes and the onions and cook over medium heat until vegetables begin to soften, about 5 minutes. Add the fennel and celery and sauté for an additional minute. Add the flour, stirring until the vegetables are evenly coated. Add the White Wine Garlic Sauce packet and salt and stir thoroughly. Stir in the 2 cups of water, bring to a boil. Reduce heat to low immediately. Stir the soup and cover. Simmer for 10 minutes or until vegetables are tender.
While the soup is cooking, heat the bread bowls and lids in the oven on a baking sheet pan.
Stir the crab meat, corn and half and half into the soup. Heat until simmering. Salt to taste.
To assemble: Place each bread bowl into a serving bowl in case of leaking soup. Ladle in the soup. Chop the reserved fennel fronds. Garnish each serving of soup with chopped fennel and parsley.