Chupe de camarones (shrimp chowder)

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Salad oil
2 cloves Garlic; peeled, minced
1 large Onion; peeled, chopped
2 larges Tomatoes; cut into eighths
2 smalls Raw potato cubes
½ teaspoon Ground chili pepper
1½ teaspoon Seasoned salt
2 teaspoons Salt
¼ teaspoon Crushed red pepper
Few drops Tabasco
;water
1¼ cup Milk
3 mediums Flounder fillets
¼ cup Cream cheese ( 2 oz)
½ pounds Raw shrimp; shelled and cleaned
12 ounces Can whole-kernel corn
Few sprigs fresh mint

Directions

About 45 minutes before serving, in dutch oven heat salad oil; in it saute garlic and onion until golden (about 10 minutes). Add tomatoes, potatoes, chili pepper, seasoned salt, 1-½ tsp. salt, red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally, while bringing to a boil, then simmer, covered, 20 minutes.

Meanwhile, in 1-½ cups water and ½ teasp. salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist. Also, beat cream cheese with ¼ cup milk until very smooth.

Now stir cream-cheese mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes. Next, drain flounder fillets, divide each in half crosswise, then place a half in each of 6 soup plates.

Spoon hot soup over fillets, garnish with mint sprigs and serve at once.

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