Recipe information
Yield
Makes 8 Servings
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
Need to make a substitution?
Preparation
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. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.