Name: Texas Corn Chowder with Venison
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - ¼ cup; Green bell pepper, chopped - 1; Chopped onion - ⅔ cup; Whole milk - 3 cups; Condensed cream of potato soup - 1 (10.75 ounce) can; Worcestershire sauce - 1 tablespoon; Ground venison - 1 pound; Cream-style corn - 1 (16 ounce) can; Ground black pepper to taste - 1 (16 ounce) can; Shredded Cheddar cheese - 4 cups

Ingredients for - Texas Corn Chowder with Venison

1. Butter ¼ cup

2. Green bell pepper, chopped 1

3. Chopped onion ⅔ cup

4. Whole milk 3 cups

5. Condensed cream of potato soup 1 (10.75 ounce) can

6. Worcestershire sauce 1 tablespoon

7. Ground venison 1 pound

8. Cream-style corn 1 (16 ounce) can

9. Ground black pepper to taste 1 (16 ounce) can

10. Shredded Cheddar cheese 4 cups

How to cook deliciously - Texas Corn Chowder with Venison

1 . Stage

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.

2 . Stage

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.