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 caloriescarbohydrate: 22.1 gcholesterol: 128 mgfat: 29.6 gfiber: 1.8 gprotein: 30.5 gsaturatedFat: 18.1 gservingSize: -sodium: 866.6 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Texas Corn Chowder with Venison
Directions
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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.
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.