Shrimp & Potato Chowder

Makes about 2 quarts      Total time: 50 Minutes

Add shrimp a few minutes before serving so they don't overcook.
2               tablespoons butter
3               bunches green onions, sliced
1-1/2         pounds new potatoes, diced
2               cups reduced-sodium chicken broth
1-1/2         cups heavy cream
1/2            cup dry white wine
1                teaspoon kosher salt
1/4            teaspoon black pepper
1/2            pound medium-size raw shrimp, peeled and deveined
2               teaspoons hot sauce

1. Melt butter in a medium Dutch oven over medium heat. Add green onions, and cook, stirring often, 1 minute.

2. Add potatoes and next 5 ingredients, and increase heat to high. Bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, 25 minutes or until potatoes are tender.

3. Stir in shrimp and hot sauce, and cook 3 minutes.

CHOP, CHOP Cut onions and potatoes into pieces that are the same size. This will ensure they cook uniformly.
Heart healthy