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Peruvian Shrimp Chowder

Ingredients

• 8 ounces fresh or frozen flounder fillets (2 medium)
• 8 ounces fresh or frozen peeled and deveined medium shrimp
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon canola oil
• 1 14.5-ounce can diced tomatoes, undrained
• 1 14-ounce can vegetable or chicken broth
• 1 cup water
• 12 ounces potatoes, scrubbed and cubed
• 1 1/2 teaspoons Creole seasoning
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• Dash bottled hot pepper sauce
• 1 3-ounce package cream cheese, softened
• 1 cup milk
• 1 1/2 cups frozen whole-kernel corn

Directions

1. Thaw flounder and shrimp, if frozen.
2. Rinse fish and shrimp and pat dry.
3. Cut flounder into bite-size pieces.
4. In a Dutch oven cook onion and garlic in hot oil over medium heat for 12 to 15 minutes.
5. Turn heat down as needed to prevent onions from overbrowning.
6. Stir in undrained tomatoes, broth, the water, potatoes, Creole seasoning, red pepper flakes, and hot pepper sauce.
7. Simmer, covered, 15 to 20 minutes.
8. In bowl beat cream cheese with an electric mixer on medium to high speed until smooth.
9. Gradually beat in milk on low speed until mixture is very smooth.
10. Add flounder, shrimp, cream cheese mixture, and corn to soup.
11. Return to boiling, reduce heat and simmer, uncovered, 3 to 5 minutes.

Attribution