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Venison Corn Chowder

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner Southwestern
Venison Corn Chowder
Ingredients
  • 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
Instructions
1
Heat a generous amount of butter in a substantial container over a moderately high temperature. Sear the green bell pepper and onion until they become soft and palatable, taking anywhere from 5 to 10 minutes. Introduce milk, potato soup, and Worcestershire sauce into the mixture, allowing it to simmer without a lid for 15 minutes.
2
Prepare a large skillet over a moderately high heat. Introduce the venison into the skillet; stir and cook until it becomes nicely browned and has a crumbly texture, taking 5 to 7 minutes. Discard the excess fat that is released during this process. Combine the venison with the soup; stir in corn. Season with pepper to taste. Allow the flavors to blend together, at least for 15 minutes. Finally, stir in cheese until it has melted into the mixture.