Corn Soup with Potatoes and Smoked Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
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.)
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