Chupe de camarones (shrimp chowder)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Salad oil |
| 2 | cloves | Garlic; peeled, minced |
| 1 | large | Onion; peeled, chopped |
| 2 | larges | Tomatoes; cut into eighths |
| 2 | smalls | Raw potato cubes |
| ½ | teaspoon | Ground chili pepper |
| 1½ | teaspoon | Seasoned salt |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Crushed red pepper |
| Few drops Tabasco | ||
| ;water | ||
| 1¼ | cup | Milk |
| 3 | mediums | Flounder fillets |
| ¼ | cup | Cream cheese ( 2 oz) |
| ½ | pounds | Raw shrimp; shelled and cleaned |
| 12 | ounces | Can whole-kernel corn |
| Few sprigs fresh mint | ||
Directions
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, 1-½ 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 1-½ 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.