2 large potatoes, peeled and cut into 1-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon white vinegar
1 cup whole kernel corn, drained
Hot pepper sauce to taste
Salt and pepper to taste
In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally.
To remove kernels from cooked corncobs, stand one end of the cob on a cutting board. Run a sharp knife down the cob, cutting deeply to remove kernels. Lightly pack into freezer containers or plastic bags, leaving 1/2 inch headspace. Freeze for up to 10 months. Two medium ears yield about 1 cup kernels.