Potato and Corn Chowder with Venison Meatballs

Easy, hearty, and healthy--what else can you ask for? This recipe is a great way to use up some of the venison burger you have in your fridge. This soup is thick and yummy and filling, and with all the healthy protein from the venison, this dish is sure to be a pleasure from the first spoon all the way to the last lick!

Slow cooker potato and corn chowder with venison meatballs

TO MAKE THE VENISON MEATBALLS, mix the following ingredients:

• 1 finely chopped onion

• 1 tsp finely chopped fresh garlic

• 1/3 cup bread crumbs

• 1 tsp salt

• 1/4 tsp ground black pepper

• 1 lb ground venison

TO PREPARE AND COOK THE VENISON MEATBALLS:

1. Preheat oven to 375 degrees F.

2. Shape the meat mixture into 1 inch balls.

3. Place balls in a baking dish and bake uncovered for 30 to 35 minutes, or until meat is no longer pink in the middle.

TO PREPARE THE CHOWDER

INGREDIENTS:

• 2 cups chicken broth (or venison broth)

• 1 (10.34 oz) can cream of mushroom soup

• 1 cup hot water

• 1.5 tsp dried dill weed

• 1/4 tsp ground black pepper

• 1 cup whole kernel corn

• 1 cup diced potatoes

• 1.5 cups milk (or cream, or canned evaporated milk)

• 1 pound prepared venison meatballs (see ingredients and instructions above)

INSTRUCTIONS:

1. Mix the first 8 ingredients (all BUT THE MEATBALLS) in a slow cooker.

2. Stir and combine well.

3. Cover and cook on high for 2.5 hours.

4. Mix the venison meatballs.

5. Cook for another 30-45 more minutes.

6. Mix before serving.