Add the onion, garlic, paprika, salt, pepper to the bacon grease and stir. Cook until the onions are softened, about 5 to 6 minutes. Pour in the beer and bring the mixture to a simmer, scraping any bits off the bottom of the pan. Pour in the chicken stock, the potatoes, chicken and a little over half of the corn. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.