Mexican Corn Chowder

This is a slight variation on my usual Spicy Corn Chowder, made “Mexican” only by the addition of a packet of Sazon.  It was a tasty if subtle difference from the original.  This could totally benefit from some poblano peppers or possibly a chipotle pepper (in which case I’d leave out the Rotel).

Ingredients:

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

Directions:

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.