Southwestern Spicy Corn Chowder

• 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

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

celery, red bell pepper, red onion, flour, chili powder, cayenne pepper, cumin, garlic, salt, black pepper, butter, olive oil, frozen hash browns, corn niblets, green chilies, chicken broth, heavy cream

Taken from www.food.com/recipe/southwestern-spicy-corn-chowder-352576 (may not work)