*  Exported from  MasterCook  *
 
                    CHUPE DE CAMARONES (SHRIMP CHOWDER)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       T            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   ts           Ground chili pepper
    1 1/2   ts           Seasoned salt
    2       ts           Salt
      1/4   ts           Crushed red pepper
                         Few drops Tabasco
                          -- water
    1 1/4   c            Milk
    3       md           Flounder fillets
      1/4   c            Cream cheese ( 2 oz)
      1/2   lb           Raw shrimp -- shelled and
                         -cleaned
   12       oz           Can whole-kernel 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, 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.
  
 
 
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