Corn Soup With Potatoes And Smoked Ham

• 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

1. Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; saute 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.)

lard, ham steak, white onion, red bell pepper, green bell pepper, garlic, corn kernels, hock, potato, water

Taken from www.epicurious.com/recipes/food/views/corn-soup-with-potatoes-and-smoked-ham-234792 (may not work)