1In a large soup pot, add olive oil, butter onions and celery. Saute for 5 minutes, stirring frequently. Add corn and simmer 2 minutes.
2Meanwhile, Boil in salted water the 2 chicken breasts until cooked. Depending on size about 7-10 minutes. Cube and set aside.
Add soups to soup pot into the softened vegetables, stir until creamy and well mixed. Add chicken and cream corn. Simmer just until it begins to bubble. Add spices. (May add more spice as desired.) Stir well. Serve nice and hot, topped with shredded Cheddar cheese.