Venison Corn Chowder

Picture 1Venison can be substituted (Reg. breakfast Sausage, Cubed Ham, or vegetarian sausage crumbles)… but I’m going to talk a lot about venison here. My dad was a taxidermist and a hunter, so needless to say- I grew up on deer meat. I love venison. Fall and Winter the freezer would be stocked and money was saved. Better than being thrifty- Venison is like garden vegetables… people love to share it. If a family is having a tough time- it’s a blessing to hand them meat from the freezer. My father raised us to know- you didn’t kill and waist, you ONLY took to eat.

Now, can I address those who have had BAD Venison… i am so sorry. When ever I hear “Oh it’s so gamey” I want to scream! Bad, Gamey deer meat comes from people who do not know how to care for it, before it ever gets cooked. When someone harvest a deer and then drives all over town to “show it off” or do not hang it the proper time & way to prepare it for processing… of course it will taste funny. A properly handled and processed deer roast or other cut will be HARD for you to tell from beef… other than the fat count is lower.

That brings me to the health of Venison… lower fat, no growth hormones pumped into it (and then your family) fed no antibiotics (that can compromise your immune system). Money wise… health wise… it’s a smart choice.

I always had one or two friends growing up that would cry bambi… and that’s fine- if you have vowed a life of no meat. However, no one cries “Elsie” when a cow dyes for your hamburger.

This is a GREAT cold weather soup – even better the second day. Not an expensive one… so with some of that money saved- grab the organic milk & corn and don’t gamble on whether GMO’s are unhealthy. Don’t know what GMO is… better start researching what they do to your food!

Comments below are SO WELCOME

You can also find me on Facebook at: kimberlykellyontv

Twitter is: @kimberlyonair




cube 6-8 potatoes and boil in water w/salt & pepper

brown meat with one onion (Venison or regular breakfast Sausage, Ham, or meat substitute)

4 cans of corn

4 cups of milk – I use 1% and never miss the fat, due to all the flavor

(add all above)

To thicken soup:

in pan add 1/2-3/4 butter

1/2-1cup flour

(first measurement will not be as thick as the second… depends on preference)

add to soup and let it simmer for 15-20 minutes

let it set and cool for 10 and serve







About kimberly kelly

I have been in media my whole life, a decade of Morning Radio Shows & a decade of Hosting Television Shows both cable & affiliate. Food is a passion & after sharing this BLOG with viewers... it kinda' grew a life of it's own. Nothing fancy t's just me - sharing what generation(s) in my family & friends & those in travels along the way shared. Food is an expression of ones self and a humble offering to loved ones. One of the best expressions of love. You get "One Trip"... skimp on the material things in life, food is your lifeline though -never skimp on your food! Food can be a positive affect on your health, but also the power to make one feel love. I hope I can show you some of both. Growing & cooking outdoors, is a reminder where our food should come... the ground & not just a shelf.
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11 Responses to Venison Corn Chowder

  1. Kendall says:

    My husband loves corn chowder and venison so this is a recipe he would love! I have a couple of questions. Do you precook the potatoes and how much venison do you use?
    Thank You for the recipe!

    • kimb3825 says:

      One to two pound of venison sausage… depends on how much meat you like in there.

      Yes, go ahead and cook the potatoes first then assembly is pretty easy (shows you in the video)

      …and THANKS!

  2. Pam Suttles says:

    Oh, my Looks so good, Will Try

  3. Pam Suttles says:

    I made this , this morning ,,,OH man so good.

  4. Jean Rivers says:

    I’ll be making the Veggie version of this. Will be so Yummy on one of the cool days ahead. Thanks for sharing Kimberly

  5. Joe says:

    Just wanted to thank you for the recipe. My wife killed her first deer, and we wanted to make something special with it. We used about 10 lbs cubed, its simmering and almost ready to go in the mason jars. I omitted the flour because it’s generally frowned upon when canning, we can easily reheat the soup and thicken it as we use it. If anyone else wants to can this, process at 15 psi or according to elevation with a dial gauge canner. 75 minutes for pints, 90 for quarts, one inch headspace in the jars. Thats standard for soups, chili or stews containing meat, or just meat in a jar. Thanks again!

    • kimberly kelly says:

      LOVE hearing back from people & so glad you enjoyed the recipe. I’ve never canned soup (I know you can) Thanks for the info! …and here’s to healthy eating!

  6. angela hall says:

    Making this now! From Louisiana so am kicking up the spices a bit-added some Tony’s seasoning, bell pepper, garlic, celery, and Mexican style canned tomatoes. I used half cream corn and half regular so it’s pretty thick without the flour. Looks divine! Smells so good, don’t know how we’ll wait for it to finish simmering!

    • kimberly kelly says:

      Angela, those are ALL great additions… THATS what cooking is about: building flavors and building to your taste! Let me know how it turns out, happy to be a spark of inspiration.

  7. angela hall says:

    Ooh, also, will be topping each bowl off with chopped fresh green onion garnish. Yum!

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