- 1/4 cup butter
- 1 green bell pepper, chopped
- 2/3 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
- 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.
05/02/2018
recipepes.com
Texas Corn Chowder with Venison, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
