Buffalo Chicken Corn Chowder

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 pounds Raw Chicken, Diced
• 1 whole Large Onion, Chopped
• 3 stalks Celery, Chopped
• 2 cloves Garlic, Minced
• 1 cup Buffalo Sauce
• 4 cups Chicken Stock
• 4 cups Half-and-half
• 4 cups Shredded Cheese (cheddar, Jack, Blend)
• 1 can (14.75 Oz. Size) Cream-style Corn
• Salt And Pepper, to taste
• Crumbled Blue Cheese, For Topping (optional)

1. Heat the oil and butter over medium-high heat in a large stockpot. Sautee the chicken until golden brown.
2. Stir in the onions and celery and cook, stirring with a wooden spoon to scrape up all the browned bits from the bottom of the pot, until soft. Stir in the garlic and let cook for a few seconds, until fragrant.
3. Pour in the buffalo sauce and simmer for a few minutes. Stir in the chicken stock and bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
4. Stir in the half-and-half, cheese, corn and salt and pepper and heat until the cheese is melted and the soup is hot. Serve with a small pat of butter, crumbled blue cheese and drizzle of more buffalo sauce if you want it spicier!

olive oil, butter, chicken, onion, stalks celery, garlic, buffalo sauce, chicken, shredded cheese, corn, salt

Taken from tastykitchen.com/recipes/soups/buffalo-chicken-corn-chowder/ (may not work)