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Heat olive oil and butter over medium-high heat
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Add onions and cook until translucent and softened, 3-4 minutes
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Add garlic and cook another 1-2 minutes
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Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
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Add beer and chicken stock and bring to a boil
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Add potatoes and simmer until potatoes are almost (but not quite) fork tender
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Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
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Stir in heavy cream and cook another 1-2 minutes
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Serve garnished with bacon and chives, if desired