Ingredients
- 3 flounder fillets
- 2 tomatoes eighths (cut into)
- 2 potato (raw cubes)
- 1 onion (peeled)
- 1 few sprigs mint (fresh)
- 300 ml milk
- 220 gr kernel corn (whole)
- 120 gr shrimp shelled (raw)
- 60 ml cream cheese
- 16 ml salad oil
- 6 gr salt
- 4 gr seasoned salt
- 1 gr chili pepper (ground)
- 1 gr pepper (crushed red)
- some garlic
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- half 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- half cups water and half teasp. salt in skillet, simmer flounder fillets 6 minutes, or until fork-tender but still moist. Also, beat cream cheese with quarter 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.