TEXAS CORN CHOWDER WITH VENISON

Texas Corn Chowder with Venison image

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

Provided by Lydia Blair

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 866.6 mg, Sugar 7.7 g