Mexican corn chowder

Ingredients

• 1 small onion
• 1 10.5 oz can chicken stock
• 1 can rotel
• 2 cups corn kernels
• 1 can creamed corn
• 4 oz cream cheese
• 6 oz plain Greek yogurt
• 1 packet Sazon
• 1 tbsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• fresh ground pepper

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Preparation

• Add the chicken stock, onions, and corn kernels to a medium sized pot. Bring to a boil.
• Simmer for approximately 5 minutes. Add the spices, creamed corn, and rotel.
• Stir well. Simmer for approximately 20 minutes.
• Remove from heat, add the yogurt and cream cheese. Stir until melted in.
  
• Serve with a nice crusty bread.

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