Best Texas Corn Chowder With Venison Recipes
TEXAS CORN CHOWDER
This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated.
Provided by harleypapa
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
- Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
- Add the bacon and chicken to the pot, mix in and heat through.
- When serving take each serving and top with some of the cheese and chopped onion.
TEXAS COUNTRY CLUB CORN CHOWDER
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.
Provided by appleydapply
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
- In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
- Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
- Salt and pepper to taste.
Nutrition Facts : Calories 679.6, Fat 45.6, SaturatedFat 20.4, Cholesterol 98.3, Sodium 1026.2, Carbohydrate 50, Fiber 4.9, Sugar 3.1, Protein 19.7
MOREL & VENISON CHOWDER
Make and share this Morel & Venison Chowder recipe from Food.com.
Provided by Rae B.
Categories Chowders
Time 45m
Yield 6 Quaters, 10 serving(s)
Number Of Ingredients 12
Steps:
- Brown the ground venison, drain, and set aside.
- Puree the morel steams with a little of the beef broth and set aside.
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
- Stir in corn starch; cook for 1 to 2 minutes.
- Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
- Season with thyme, salt, and pepper before serving.
Nutrition Facts : Calories 757.8, Fat 68.5, SaturatedFat 41.2, Cholesterol 276.9, Sodium 1167.5, Carbohydrate 11.2, Fiber 1.6, Sugar 3.6, Protein 27.6
THE DOVE'S NEST TEXAS CHOWDER
Another Dove's Nest favorite, from their cookbook. The cookbook says, "During the winter months, this is one of our most popular soups - a chowder hearty enough to be served as a one-course meal." I'm just guessing at prep and cooking time - the cookbook didn't note it, and I've never made the soup myself, just eaten it at the restaurant. It is absolutely delicious, and one of my favorite things that they serve.
Provided by bunkie68
Categories Chowders
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
- Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
- Simmer until the cheese is melted, stirring frequently.
- Ladle into soup bowls.
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