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']
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.)
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