A recipe for Chupe De Camarones (Shrimp Chowder). Follow the simple recipe instructions for Chupe De Camarones (Shrimp Chowder) shared by other home cooking experts.
Ingredients
3 Tbs. Salad oil2 cl Garlic; peeled, minced
1 lg. Onion; peeled, chopped
2 lg. Tomatoes; cut into eighths
2 sm. 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
water
1 1/4 c. Milk
3 med. 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
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, 1-1/2 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 teaspoons. 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.
