Peel and devein shrimp. Place shrimp in saucepan of lightly salted boiling water. Cover and let stand for 2 minutes. Remove shrimp, discard water and set aside.
In a large heavy saucepan, melt butter over medium heat; cook onion, garlic and leeks until softened but not browned. Add potato and squash; stir in chicken stock and dry white wine. Bring to a boil; reduce heat and simmer, covered until all vegetables are softened ( 20 minutes ).
Pour and stir in light cream, at medium heat. Add shrimp and allow simmering for about 2 minutes. Gentle stir in dried thyme, nutmeg and cayenne pepper, basil and hot pepper sauce. Season with salt and pepper to taste. Serve with toasted slices of French or Italian bread.
Originally Submitted
2/22/2012
0 Out of 5 from
0 reviews
You can add this Squash and Shrimp Chowder recipe to your own private DesktopCookbook.
