Buffalo Chicken Corn Chowder

Heat the oil and butter over medium-high heat in a large stockpot. Sautée 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!