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Corn Soup with Potatoes and Smoked Ham

Name: Corn Soup with Potatoes and Smoked Ham
Ingredients: 1/4 cup lard; 1 1/2 cups diced smoked ham steak (about 8 ounces); 1 cup chopped white onion; 1/2 cup chopped red bell pepper; 1/2 cup chopped green bell pepper; 2 garlic cloves, chopped; 2 cups fresh corn kernels (cut from about 4 ears of corn) or 2 cups frozen corn kernels; 1 10-ounce smoked ham hock; 1 medium Yukon Gold potato, peeled, cut into 1-inch pieces; 5 cups water

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directions

1.
Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

Recipes sourced from Epicurious.com.

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