Texas Corn Chowder With Venison

• 1/4 cup butter
• 1 green bell pepper, chopped
• 2/3 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

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.

butter, green bell pepper, onion, milk, condensed cream, worcestershire sauce, ground venison, creamstyle, ground black pepper, cheddar cheese

Taken from www.allrecipes.com/recipe/261323/texas-corn-chowder-with-venison/ (may not work)