Recipe of Essential 8 Medium

Texas Corn Chowder With Venison

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Recipe Summary Texas Corn Chowder With Venison

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

Ingredients | Essential 8 Medium

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

Directions

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.

Info | Essential 8 Medium

prep: 20 mins cook: 40 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Texas Corn Chowder With Venison

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