Main Ingredients:

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

Cooking Preparation of the Recipe:

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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