Corn Soup with Potatoes and Smoked Ham |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| 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 | ||
| 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. |