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).


  • 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


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

8 thoughts on “Mexican Corn Chowder

  1. I really like your website! Your recipes sound delicious! I have been thinking of starting a blog, tell me honestly, how much work is this? Do you do this in your spare time or is it something to occupy your time?

    1. Well, here’s the deal. I do the cooking anyway. I’m always making new recipes one way or the other. And taking the pictures isn’t really that big a deal. I don’t spend as much time on that as I could. If I have the laptop in the kitchen and type up the recipe as I’m MAKING IT, then it’s not that bad. But if I put it off and don’t do it right then, then they tend to pile up. Often I’ll do a lot of cooking on the weekend to give myself some lead time. I think it can be as little or as much work as you make it.

    1. Think of it as the seasoning salt of the Mexican world. It’s this little packet of spices that’s available in the hispanic food section of the grocery. The one I use is made by Goya.

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