Melt butter in a Dutch oven over medium heat. Add green onions, and cook, stirring often for 1 minute.
Add potatoes and broth, cream, white wine, salt, and pepper. Bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, 25 minutes or until potatoes are tender.
Stir in shrimp and hot sauce, and cook 3 minutes.
Serve hot with good bread.
Recipe by The Gingham Apron at https://www.theginghamapron.com/shrimp-potato-chowder/