Vermont Corn Chowder Recipes

Steps:

• 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.

Steps:

• Melt butter in a Dutch oven over low heat.
• Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
• Add salt, pepper, and paprika and stir with a wooden spoon.
• Add potatoes, milk, and corn and stir until soup is heated through.
• Remove Dutch oven from heat and stir in cheese until melted.
• If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
• Ladle soup into bowls and sprinkle with chopped parsley.
• Store leftover soup in a covered container in the refrigerator.