Southwestern Spicy Corn Chowder - cooking recipe

Ingredients

1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
3/4 cup red onion, finely diced
2 tablespoons flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup frozen hash browns (shredded)
1 (11 ounce) can corn niblets
1 (4 1/2 ounce) can green chilies, chopped
2 1/2 cups chicken broth
3/4 cup heavy cream

Preparation

Melt butter with olive oil in pot.
Add celery, bell pepper and onion.
Cook for 5 minutes.
Add hash browns, corn, and green chilis.
Cook for another 5 minutes.
Combine all dry ingrediants.
Add to pot and stir for 1 minute constantly.
Add chicken stock and bring to boil.
Reduce to low and simmer for 5 minutes.
Add cream and let simmer 2 more minutes stirring frequently.
Ready to serve.
Add bacan bits to chowder for a little added flavor and to take a little of the heat off.