Chupe De Camarones (Shrimp Chowder) Recipe

Step 1

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.

Step 2

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.

Things You'll Need

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

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