Mexican Potato Soup with Chorizo and Corn

Name: Mexican Potato Soup with Chorizo and Corn
Ingredients: 2 tablespoons (30ml) Olive Oil; ¾ cup (112g) White Onions, roughly chopped; 3 each (15g) Garlic Cloves; 2 pounds Russet Potatoes, peeled and diced into 2-inch pieces (or leftover mashed potatoes); ½ tablespoon (7g) Cumin; ¼ cup (56g) Masa Harina (Corn Flour for Tortillas and Tamales); ½ teaspoon Chili Powder; 4 cups (960 ml) Chicken Stock (Vegetable Stock can be subbed); 1 cup (240 ml) Heavy Cream; 2 teaspoons (8g) Sea Salt; 1 teaspoon (3g) White Pepper; 9 ounces (255g) Pork Chorizo; ½ cup (120ml) Prepared Salsa Verde; 2 each (112g) Corn on the cob, husked; ¼ cup (8g) Cilantro Leaves, picked

potatogoodness.com

Explore the delicious flavors of Mexican Potato Soup with Chorizo and Corn—packed with potato goodness and perfect for fueling your performance.

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Ingredients

2 tablespoons (30ml) Olive Oil
¾ cup (112g) White Onions, roughly chopped
3 each (15g) Garlic Cloves
2 pounds Russet Potatoes, peeled and diced into 2-inch pieces (or leftover mashed potatoes)
½ tablespoon (7g) Cumin
¼ cup (56g) Masa Harina (Corn Flour for Tortillas and Tamales)
½ teaspoon Chili Powder
4 cups (960 ml) Chicken Stock (Vegetable Stock can be subbed)
1 cup (240 ml) Heavy Cream
2 teaspoons (8g) Sea Salt
1 teaspoon (3g) White Pepper
9 ounces (255g) Pork Chorizo
½ cup (120ml) Prepared Salsa Verde
2 each (112g) Corn on the cob, husked
¼ cup (8g) Cilantro Leaves, picked