Shrimp Chowder


Chupe de Camarones

Ingredients Edit

Directions Edit

  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.

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