Ingredients Jump to Instructions ↓

  1. 3 T Salad oil

  2. 2 cl Garlic; peeled, minced

  3. 1 lg Onion; peeled, chopped

  4. 2 lg Tomatoes; cut into eighths

  5. 2 sm Raw potato cubes

  6. 1/2 ts Ground chili pepper

  7. 1 1/2 ts Seasoned salt

  8. 2 ts Salt

  9. 1/4 ts Crushed red pepper Few drops Tabasco ;water

  10. 1 1/4 c Milk

  11. 3 md Flounder fillets

  12. 1/4 c Cream cheese ( 2 oz)

  13. 1/2 lb Raw shrimp; shelled and -cleaned

  14. 12 oz Can whole-kernel corn

Instructions Jump to Ingredients ↑

  1. 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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