Ancho Chili Corn Chowder

This came from Paula Deen
Makes about 4 cups

2 T butter
1 T olive oil
1 (15.25 oz) can corn, drained
1 c frozen country-style hash brown potatoes, thawed
3/4 c finely chopped red onion
1/2 c finely chopped celery
1/2 c finely chopped red bell pepper
1 (4 oz) can chopped green chilies
2 T flour
1 T ancho chili powder
1/4 t ground red pepper
1/4 t ground cumin
1/4 t garlic powder
1/4 t salt
1/4 t ground black pepper
2 1/2 c chicken broth
3/4 c heavy whipping cream
Garnish: Chopped red bell pepper

In a large skillet, heat butter and olive oil over medium heat until butter is melted. Add corn, potatoes, onion, celery, bell pepper, and green chilies. Cook for 8 minutes, stirring frequently, or until veggies are tender. Add flour, chili powder, ground red pepper, cumin, garlic powder, salt, and pepper; cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring to mix well. Bring to a boil; reduce heat, and simmer, uncovered, for 5 minutes, stirring occasionally. Add cream, and cook for 5-10 minutes, stirring frequently, until thickened slightly. Garnish with belle pepper if desired.