Texas Corn Chowder with Venison recipe

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Ingredients

¼ cup butter
1 green bell pepper, chopped
⅔ cup chopped onion
3 cups whole milk
1 (10.75 ounce) can condensed cream of potato soup
1 tablespoon Worcestershire sauce
1 pound ground venison
1 (16 ounce) can cream-style corn
ground black pepper to taste
4 cups shredded Cheddar cheese

Nutrition Info

472.1 calories
carbohydrate: 22.1 g
cholesterol: 128 mg
fat: 29.6 g
fiber: 1.8 g
protein: 30.5 g
saturatedFat: 18.1 g
servingSize: -
sodium: 866.6 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.

  2. Heat a large skillet over medium-high heat. Add venison, cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup, stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

Recipe Yield

8 servings

Recipe Note

Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.

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