Easy Creamy Venison and Potato Chowder
A hearty, easy wild game soup made with venison, potatoes, and creamy broth — perfect for cold camp days. Just a few staple ingredients that result in big time flavor.
Ingredients
Scale
- 2–3 slices Bacon, Chopped
- 2 teaspoons All Purpose Seasoning, divided (or more, to taste)
- 1 pound ground Venison
- 1 small Onion, Diced
- 3–4 Potatoes, ½ inch Diced
- 3 cups Chicken Broth
- 1 (10.5 ounce) can Cream of Chicken (or Cream of Mushroom Soup)
- ½ cup Frozen Corn
- ½ cup Shredded Cheddar, Plus More for Serving
- Green Onions, For Garnish (Optional)
Instructions
- Cook bacon in a pot until crisp; remove and set aside, leaving grease in pot.
- Brown venison in the bacon grease; season with half of the AP seasoning. Once browned but still slightly pink, add onion and cook until softened.
- Stir in potatoes, broth, cream of soup, and remaining seasoning, Simmer 25 minutes until potatoes are tender.
- Stir in corn and/or cheese if using.
- Serve hot, topped with bacon bites and green onions, plus extra shredded cheese if desired.
Find it online: https://jenndanella.com/easy-creamy-venison-and-potato-chowder/