RECETAS Y COCINA

Ingredients

• 3 tbl salad oil
• 2 clove garlic, peeled, minced
• 1 large onion, peeled, chopped
• 2 large tomatoes, cut into eighths
• 2 small raw potato cubes
• 1/2 tsp ground chili pepper
• 1 1/2 tsp seasoned salt
• 2 tsp salt
• 1/4 tsp crushed red pepper
• Few drops Tabasco sauce
• 1 1/4 cup milk
• 3 medium flounder fillets
• 1/4 cup cream cheese (2 oz)
• 1/2 lb raw shrimp, shelled and cleaned
• 12 oz can whole-kernel corn
• Few sprigs fresh mint

Preparation

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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