Mexican Potato Soup with Chorizo and Corn | Michigan Potatoes

Ingredients

• 2 Tbsp olive oil
• 3/4 cup white onions, roughly chopped
• 3 cloves garlic
• 2 pounds potatoes, peeled and diced into 2-inch pieces (russets or yellows work well for this recipe)
• 1/2 Tbsp cumin
• 1/4 cup masa harina corn flour
• 1/2 tsp chili powder
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 2 tsp sea salt
• 1 tsp white pepper
• 9 ounces chorizo sausage
• 1/2 cup salsa verde
• 2 corn on the cob
• 1/4 cup cilantro