Chupe De Camarones (Shrimp Chowder)

Recipe Ingredients

3 tablespoons	45ml	Salad oil
20		Garlic; peeled - minced
1		Onion; peeled - chopped (large)
2		Tomatoes - cut into eighths (large)
2		Raw potato cubes (small)
1/2 teaspoon	2.5ml	Ground chili pepper
1 1/2 teaspoons	7.5ml	Seasoned salt
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Crushed red pepper
		Few drops Tabasco water
1 1/4 cups	296ml	Milk
3 cups	711ml	Flounder fillets (medium)
1/4 cup	59ml	Cream cheese - ( 2 oz)
1/2 lb	227g / 8oz	Raw shrimp - shelled and
1		Whole-kernel corn
		Few sprigs fresh mint

Recipe Instructions

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, 1-1/2 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 1-1/2 cups water and 1/2 tsp salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist. Also, beat cream cheese with 1/4 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.

Source:
Sandra Glock

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