Chupe De Camarones (Shrimp Chowder)
large, peeled, chopped
cut into eighths
small, raw, cubes
hot chili peppers
red pepper flakes
red hot pepper sauce
flounder fish fillets
raw, shelled and cleaned
whole kernel corn
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 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 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.