Texas Corn Chowder with Venison

Cinco de Mayo - Soup, Stew and Chili

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

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Texas Corn Chowder with Venison

Ingredients

¼ cup butter

1 green bell pepper

chopped

⅔ cup chopped onion

3 cups whole milk

1 (10.75 ounce) cancondensed 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

Artichoke Chicken Casserole

Soup, Stew and Chili

Directions

Step 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.

Step 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.

Nutritional Information

Texas Corn Chowder with Venison

Servings Per Recipe:8

Calories: 472.1

% Daily Value *

Protein: 30.5g 61%

Carbohydrates: 22.1g 7%

Dietary Fiber: 1.8g 7%

Sugars: 7.7g

Fat: 29.6g 46%

Saturated Fat: 18.1g 91%

Cholesterol: 128mg 43%

Vitamin A Iu: 935.5IU 19%

Niacin Equivalents: 6.7mg 51%

Vitamin B6: 0.2mg 14%

Vitamin C: 15.9mg 26%

Folate: 45.8mcg 11%

Calcium: 523.7mg 52%

Iron: 2.7mg 15%

Magnesium: 45.6mg 16%

Potassium: 415.9mg 12%

Sodium: 866.6mg 35%

Thiamin: 0.1mg 8%

Calories From Fat: 266

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.