Texas Corn Chowder with Venison

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 472 Calories

Ingredients

• 4 cups shredded Cheddar cheese
• ground black pepper to taste
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 green bell pepper, chopped
• 1 tablespoon Worcestershire sauce
• 1 pound ground venison
• 3 cups whole milk
• 1 (16 ounce) can cream-style corn
• 0.25 cup butter
• 0.66666668653488 cup chopped onion

Recipe Instructions

Step 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.

Step 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.