8 oz (diced) Jambon de Paris Fumé
1/4 cup lard
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)
1 10-ounce smoked ham hock
1 medium 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.
Recipe credits: Douglas Rodriguez