Corn Soup with Potatoes and Smoked Ham

Ingredients

• 2 cups corn kernels fresh (cut from 4 ears of corn)
• 2  garlic cloves chopped
• 0.5 cup bell pepper green chopped
• 8 ounces ham steak smoked diced
• 0.5 cup bell pepper red chopped
• 10 ounce ham hock smoked
• 5 cups water 
• 1 cup onion white chopped
• 1 medium yukon gold potatoes peeled cut into 1-inch pieces
• 0.3 cup lard 
• 0.3 cup lard 

Equipment

• pot

Directions

1. Melt lard in heavy large pot over high heat.
2. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes.
3. Add corn and stir 5 minutes.
4. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour.
5. 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.)