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.