Chupe de camarones (shrimp chowder)
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Chupe de camarones (shrimp chowder)
  Shrimp    Chowder    Soups    Seafood    Peruvian  
Last updated 6/12/2012 1:16:23 AM. Recipe ID 46214. Report a problem with this recipe.
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      Title: Chupe de camarones (shrimp chowder)
 Categories: Soups, Seafood, Peruvian
      Yield: 6 Servings
 
      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
 
  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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Recipe ID 46214 (Apr 03, 2005)

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