Texas Corn Chowder with Venison
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Ingredients1 h servings 472 cals
Original recipe yields 8 servings
- 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.
- Cook's Note:
- Turkey sausage can be substituted for the venison if desired.
Per Serving: 472 calories; 29.6 g fat; 22.1 g carbohydrates; 30.5 g protein; 128 mg cholesterol; 867 mg sodium. Full nutrition