Corn Soup with Potatoes and Smoked Ham

potato corn soupThe combination of corn, potatoes, and smoked ham is a favorite soup among Cubans. This type of soup is not only popular within the restaurants in the country, but is also a staple on the dinner table of householders.

Here below is how it is prepared:


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.)

Readers Bureau

Edited by Jesus Chan

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