1/2 c. chopped onion
1 c. chopped green bell pepper
1/4 c. butter
1 can condensed cream of potato soup
3 c. milk
1 tbsp. Worcestershire sauce
1 tbsp. chicken-flavored instant bouillon, optional
1 lb. ground venison or turkey sausage
2 (16 oz.) cans cream-style corn
4 c. shredded cheddar cheese

In a large pot, saute onion and green pepper in butter 5 minutes. Stir in soup, milk, Worcestershire and bouillon. Simmer uncovered 15 minutes.

In separate pan, brown sausage, then add to soup. Stir in corn. Simmer 15 minutes more. Stir in cheese until melted. Serves 6-8. Any Texan worth his boots will love this chowder. A hardy man pleaser.