Texas Corn Chowder with Venison

Ingredients

• 0.25 cups butter
• 1 green bell pepper , chopped
• 0.67 cups chopped onion
• 3 cups whole milk
• 1 can condensed cream of potato soup , 10.75 ounce
• 1 tablespoon Worcestershire sauce
• 1 pound ground venison
• 1 can cream-style corn , 16 ounce
• ground black pepper to taste
• 4 cups shredded Cheddar cheese

Instructions

1. 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. 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.