That's a spicy corn chowder

Ingredients

12 cup celery (finely diced) 12 cup red bell pepper (finely diced) 34 cup red onion (finely diced) 2 tbsps flour 1 tsp chili powder 14 tsp cayenne pepper 14 tsp cumin 14 tsp garlic powder 14 tsp salt

14 tsp black pepper 2 tbsps butter 1 tbsp olive oil 1 cup hash browns (frozen, shredded) 11 ozs corn 4 12 ozs green chilies (chopped) 2 12 cups chicken broth 34 cup heavy cream

Preparation Melt butter with olive oil in pot. Add celery, bell pepper, and onion and cook for 5 minutes or until tender.  Add hash browns, corn, and green chilis. Cook for another 5 minutes or until warmed through. Combine the dry ingredients and add to pot. Stir to combine. Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.  Add cream and simmer for 2 more minutes, stirring frequently.

Pumpkin Bread

Ingredients

1 can	pumpkin (15 ounce)
1 cup	sugar
1⁄4 cup	vegetable oil
1 cup	yogurt, plain non-fat or low-fat
1 1⁄2 cup	flour (all purpose)
1 1⁄2 cup	whole wheat flour
2 teaspoons	baking powder
2 teaspoons	baking soda
2 teaspoons	cinnamon
1⁄2 teaspoon	salt

Instructions

Preheat oven to 350 degrees.
1. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
3. Pour into 2 greased 9x5 inch loaf pans and bake for about 1 hour.
4. Cool on a wire rack for 10 minutes; remove from pan and cool completely.