Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   salad oil
  20      milliliters   garlic; peeled -- minced
   1      large         onion; peeled -- chopped
   2      large         tomatoes -- cut into eighths
   2      small         raw potato cubes
     1/2  teaspoon      ground chili pepper
   1 1/2  teaspoons     seasoned salt
   2      teaspoons     salt
     1/4  teaspoon      crushed red pepper
                        few drops Tabasco
                        -- water
   1 1/4  cups          milk
   3      medium        flounder fillets
     1/4  cup           cream cheese -- ( 2 oz)
     1/2  pound         raw shrimp -- shelled and
   1      12 ounces ca  whole-kernel corn
                        few sprigs fresh mint

Preparation:

About 45 minutes before serving, in Dutch oven heat salad oil; in it sauté 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 tsp 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.