Chupe De Camarones (Shrimp Chowder)

  • 3 Tbsp Salad oil
  • 2 cl Garlic; peeled, minced
  • 1 lg Onion; peeled, chopped
  • 2 lg Tomatoes; cut into eighths
  • 2 sm Raw potato cubes
  • 1/2 tsp Ground chili pepper
  • 1-1/2 tsp Seasoned salt
  • 2 tsp Salt
  • 1/4 tsp Crushed red pepper
  • Few drops Tabasco
  • Water
  • 1-1/4 cup Milk
  • 3 md Flounder fillets
  • 1/4 cup Cream cheese (2 oz.)
  • 1/2 lbs Raw shrimp; shelled andcleaned
  • 12 oz. Can whole-kernel corn
  • Few sprigs fresh mint image placeholder

About 45 minutes before serving, in dutch oven heat salad oil; in it sauté 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 teasp. 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.

,p>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.

Submitted by: Recipe Group Member
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder
  • recipe image placeholder