Chupe de camarones (shrimp chowder)

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.