- Blender: For pureeing cooked corn and vegetables to create a smooth soup base.
- Large Pot with Lid: Essential for boiling the corn and potatoes, keeping ingredients warm or at simmering temperature.
- Kitchen Sieve: Useful for straining out excess water from cooked vegetables before blending into a soup.
- Small Saucepan: Ideal for sautéing onions or garlic to add flavor to the soup base.
- Crockpot (Slow Cooker): Allows you to prepare and cook your soup ingredients with minimal supervision, infusing flavors slowly.
- Immersion Blender: Perfect for directly blending the soup in the pot without transferring it elsewhere, ensuring a smooth consistency.
- Strainer or Colander: Handy for draining smoked ham and any other ingredients before adding them to your soup.
- Kitchen Knife (Chef's knife): Essential for chopping potatoes, onions, garlic, and handling the smoked ham effectively.
- Heatproof Bowls: Useful if you plan to serve the soup directly in these bowls from a cooking appliance like a crockpot or slow cooker.
- Can Opener: Handy for opening cans of ingredients or broth, should they be used as part of your recipe.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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