Chupe De Camarones (Shrimp Chowder)

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Chupe De Camarones (Shrimp Chowder) Ingredients

3 tb Salad oil	Few drops Tabasco
2 cl Garlic; peeled, minced	;water
1 lg Onion; peeled, chopped	1 1/4 c Milk
2 lg Tomatoes; cut into eighths	3 md Flounder fillets
2 sm Raw potato cubes	1/4 c Cream cheese ( 2 oz)
1/2 ts Ground chili pepper	1/2 lb Raw shrimp; shelled and
1 1/2 ts Seasoned salt	12 oz Can whole-kernel corn
2 ts Salt	Few sprigs fresh mint
1/4 ts Crushed red pepper

Instructions for Chupe De Camarones (Shrimp Chowder)

About 45 minutes before serving, in dutch oven heat salad oil; in it saute 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. 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized

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