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Texas Corn Chowder with Venison

Rated as 5 out of 5 Stars
4 made it  |  0 reviews   |  1 photos

"Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread."
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1 h servings 472
Original recipe yields 8 servings


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  1. 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. 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.

Nutrition Facts

Per Serving: 472 calories; 29.6 22.1 30.5 128 867 Full nutrition

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