- 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
- 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.)