Heat oil or butter in a large pot over medium heat. Add onion and celery and cook 5–6 minutes until soft. Add garlic and cook 1 minute. Stir in smoked paprika, thyme, and onion powder for 30 seconds.
Pour in beer, scraping up anything stuck to the bottom of the pot. Simmer 2–3 minutes to mellow the flavor and cook off some alcohol.
Add diced potatoes and vegetable broth. Bring to a boil, then reduce to a steady simmer. Cook 12–15 minutes until potatoes are tender when pierced with a fork.
Whisk flour with a few tablespoons of milk until smooth. Stir into the pot along with remaining milk. Simmer 5 minutes, stirring occasionally, until thickened to a chowder consistency.
Stir in crowder peas and corn. Simmer 5 more minutes until warmed through. Taste and adjust salt and pepper.
Ladle into bowls. Top with spring onions and cracked black pepper. Serve with crusty bread or cornbread, and hot sauce on the side if desired.
