Chupe De Camarones(Shrimp Chowder)

Name: Chupe De Camarones(Shrimp Chowder)
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: vegetable oil; garlic; onions; tomatoes; potatoes; hot chili peppers; seasoned salt; salt; red pepper flakes; red hot pepper sauce; water; milk; flounder fish fillets; cream cheese; shrimp; corn kernels, canned; mint leaves

Yield

6 servings

Prep

25 min

Cook

35 min

Ready

60 min

Ingredients

Amount	Measure	Ingredient	Features
3	tablespoons	vegetable oil
2	cloves	garlic peeled, minced
1	large	onions peeled, chopped
2	large	tomatoes cut into eighths
2	small	potatoes raw, cubes
½	teaspoon	hot chili peppers ground
1 ½	teaspoons	seasoned salt
2	teaspoons	salt
¼	teaspoon	red pepper flakes crushed
1	x	red hot pepper sauce few drops	*
1	x	water	*
1 ¼	cups	milk
3	medium	flounder fish fillets	*
¼	cup	cream cheese (2 ounces)
½	pound	shrimp raw, shelled, cleaned
12	ounces	corn kernels, canned
1	x	mint leaves few sprigs, fresh	*

Trans-fat Free, Good source of fiber

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, 1½ teaspoon salt, red pepper, hot sauce, 3 cups water, 1 cup milk; stir occasionally, while bringing to a boil, then simmer, covered, 20 minutes.

Meanwhile, in 1½ 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.