Chupe ce Camarones

Description
Shrimp Chowder

Ingredients

 * 3 tbsp salad oil
 * 2 clove garlic, peeled, minced
 * 1 large onion, peeled, chopped
 * 2 large tomatoes, cut into eighths
 * 2 small raw potato cubes
 * ½ tsp ground chili pepper
 * 1½ tsp seasoned salt
 * 2 tsp salt
 * ¼ tsp crushed red pepper
 * few drops tabasco
 * 3 cups water
 * 1¼ cup milk
 * 3 medium flounder fillets
 * ¼ cup cream cheese ( 2 oz)
 * ½ lb raw shrimp, shelled and cleaned
 * 12 oz can whole-kernel corn
 * few sprigs fresh mint

Directions

 * 1) About 45 minutes before serving, in dutch oven heat salad oil; in it saute garlic and onion until golden (about 10 minutes).
 * 2) 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.
 * 3) Meanwhile, in 1½ cups water and ½ tsp salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist.
 * 4) Also, beat cream cheese with ¼ cup milk until very smooth.
 * 5) Now stir cream cheese mixture, then shrimp and corn, into soup; cook over medium heat 5 minutes.
 * 6) Next, drain flounder fillets, divide each in half crosswise, then place a half in each of 6 soup plates.
 * 7) Spoon hot soup over fillets, garnish with mint sprigs and serve at once.