hearty corn chowder from Texas. serves six to eight hungry people. fantastic with cornbread.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- Turkey sausage can be substituted for the venison if desired.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 18 g |
| Sodium | 867 mg |
| Sugars | 8 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Used cream of chicken instead of cream of potato soup
This was very different to anything I’ve made before, but I loved it. My kids gobbled it up which I wasn’t expecting, and my hubby also enjoyed it. I left out the pepper and onion due to personal preference, but kept everything else the same. Will make again the next time I have venison