Texas Corn Chowder with Venison
Description
For a satisfying yet quick and easy meal, chow down on this Texas corn chowder of venison, bell peppers, cream of potato soup, and Cheddar.
Ingredients
•
1/4 cup butter
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1 green bell pepper, chopped
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2/3 cup chopped onion
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3 cups whole milk
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1 (10 3/4 ounce) can condensed cream of potato soup
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1 tablespoon Worcestershire sauce
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1 pound ground venison
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1 (16 ounce) can cream-style corn
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ground black pepper to taste
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4 cups shredded Cheddar cheese
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.