Chupe De Camarones (Shrimp Chowder)

90 minutes Prep: 60 minutes Cook: 30 minutes

209 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	tablespoons	vegetable oil
2	each	garlic cloves	peeled, minced
1	each	onion	large, peeled, chopped
2	large	tomatoes	cut into eighths
2	each	potatoe	small, raw, cubes
1/2	teaspoon	chili pepper	ground
1 1/2	teaspoons	seasoned salt
2	teaspoons	salt
1/4	teaspoon	red pepper flakes	crushed
1	x	red hot pepper sauce (eg. Tabasco)	few drops
1	x	water
1 1/4	cups	milk
3	each	flounder fish fillets	medium
1/4	cup	cream cheese	2 oz
1/2	pound	shrimp	raw, shelled and cleaned
12	ounces	corn	whole kernel corn
1	x	mint sprigs	fresh

Directions

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.

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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Nutrition Facts

Serving Size 229g

Amount per Serving

Calories 209 51% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 88mg	29%
Sodium 1520mg	63%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	9%
Sugars 6.0g
Protein 13.0g	25%

Vitamin A	20%		Vitamin C	23%
Calcium	10%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Barbecued Country Style Pork Ribs

I have made this recipe 3x times now to rave reviews. I usually trim the pork off the bones and serve. Guests don't know that it is the least expensive cut of pork that way. There never is any left overs when I make it. I save the broth, freeze it, then use it the next time rather than starting with plain water. I only reuse once.

Reviewed by printbuy