![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hS-voe7hLEY-KNjNKREHwKnRi7c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4570525-dc38daa44b8b4f5c9646298607b08da5.jpg)
Ingredients
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¼ cup butter
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1 green bell pepper, chopped
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⅔ cup chopped onion
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3 cups whole milk
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1 (10.75 ounce) can condensed cream of potato soup
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1 tablespoon Worcestershire sauce
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1 pound ground venison
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1 (16 ounce) can cream-style corn
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ground black pepper to taste
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4 cups shredded Cheddar cheese
Directions
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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.
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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 |
30g | Fat |
22g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 472 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 18g | 91% |
Cholesterol 128mg | 43% |
Sodium 867mg | 38% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 2g | 6% |
Total Sugars 8g | |
Protein 31g | 61% |
Vitamin C 16mg | 18% |
Calcium 524mg | 40% |
Iron 3mg | 15% |
Potassium 416mg | 9% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.