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 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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