Corn Soup with Potatoes and Smoked Ham

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

From the kitchen of Carly

Creamy corn soup built on smoky ham, tender potatoes, and sweet peppers simmered in their own rich broth. The kind of bowl that tastes like it took all day, but comes together in one pot and one hour. Pure comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup lard
11 1/2 cups diced smoked ham steak (about 8 ounces)
11 cup chopped white onion
11/2 cup chopped red bell pepper
11/2 cup chopped green bell pepper
12 garlic cloves, chopped
12 cups fresh corn kernels (cut from about 4 ears of corn) or 2 cups frozen corn kernels
11 10-ounce smoked ham hock
11 medium Yukon Gold potato, peeled, cut into 1-inch pieces
15 cups water

Instructions

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.)