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.