Spicy Smoked Chicken-Corn Chowder

• 3 tablespoons olive oil
• 3 cloves garlic, grated
• 2 cups chopped onion
• 1 1/4 cups cups celery (about 3 stalks), thinly sliced
• 1 can mild green chilies (or diced jalapenos)
• 3 cups cups low-fat milk
• 2 cups chicken broth
• 1/2 cup heavy cream
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2-1 teaspoons chipotle chili pepper
• 1/2 teaspoon smoked paprika
• 3 1/2 cups leftover smoked chicken, shredded
• 2 cups fresh or frozen corn kernels
• 1 15 oz. can small white beans, drained and rinsed
• 1 15 oz. can cream-style corn
• shredded sharp cheddar cheese, for garnish (optional)

1. Heat the oil in a large stockpot over a medium flame. Add the garlic, onion, celery and chilies and cook until tender, about 5 minutes.
2. Stir in all the remaining ingredients, cover and bring to a boil. Reduce heat to simmer and cook until corn and beans are tender and the chicken is heated through, about 8-10 minutes.
3. Ladle into bowls, top with shredded cheddar and serve with a side of homemade cornbread. (I think this chowder is even better after its sat overnight so I usually make it the day before I intend to serve it.)

olive oil, garlic, onion, celery, green chilies, lowfat milk, chicken broth, heavy cream, salt, black pepper, chili pepper, paprika, chicken, corn, white beans, creamstyle, cheddar cheese

Taken from food52.com/recipes/23968-spicy-smoked-chicken-corn-chowder (may not work)