Chupe De Camarones (Shrimp Chowder)
Ingredients:
- 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
Preparation:
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. Servings: Print This Page
