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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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