Ingredients
8
8 servings
- •¼ cup butter
- •1 green bell pepper, chopped
- •⅔ 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
- 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.
Nutritional Facts
Per 8 servings
- Calories: 472
- Carbohydrate: 22g
- Fat: 30g
- Fiber: 2g
- Protein: 31g
- Sugar: 8g
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