Chupe De Camarones (Shrimp Chowder)

Course : Shrimp
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 tablespoons salad oil
3 cloves garlic peeled -- minced
1 large Onion peeled -- chopped
2 large tomatoes -- cut into eighths
2 small raw potato cubes
1/2 teaspoon ground chili pepper
1 1/2 teaspoons seasoned salt
2 teaspoons salt
1/4 teaspoon crushed red pepper
3 drops Tabasco
1 1/4 cups milk
3 medium flounder fillets
1/4 cup cream cheese -- ( 2 oz)
1/2 pound raw shrimp -- shelled and
12 ounce can of whole-kernel corn
3 sprigs fresh mint

Preparation / Directions:

About 45 minutes before serving, in Dutch oven heat salad oil; in it sauté 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 tsp 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Shrimp Recipes