Buffalo Chicken Corn Chowder

Ingredients

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 Cheese, Shredded, (cheddar, Jack, Blend)
1 can (14.75 Oz. Size) Cream-style Corn
Salt And Pepper, to taste
Crumbled Blue Cheese, For Topping (optional)

Directions

Heat the oil and butter over medium-high heat in a large stockpot.
Sautee the chicken until golden brown.
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.
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.
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!