Recipe - Chupe De Camarones (Shrimp Chowder)

3 tablespoon Salad oil
2 cl Garlic; peeled, minced
1 lg Onion; peeled, chopped
2 lg Tomatoes; cut into eighths
2 small Raw potato cubes
One half teaspoon Ground chili pepper
1 One half teaspoon Seasoned salt
2 teaspoon Salt
One fourth teaspoon Crushed red pepper
Few drops Tabasco
;water
1 One fourth cup Milk
3 md Flounder fillets
One fourth cup Cream cheese ( 2 oz)
One half pound Raw shrimp; shelled and
cleaned
12 ounce Can wholekernel corn
Few sprigs fresh mint

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, 1One half 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 1One half cups water and One half teasp.
salt in skillet, simmer flounder fillets 6 minutes, or until forktender
but still moist. Also, beat cream cheese with One fourth cup milk until very
smooth. Now stir creamcheese 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini