| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Peruvian | Soups, Seafood, Peruvian | 6 | Servings |
INGREDIENTS
| 3 | tb | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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