In a large stock pot sautee the onion and peppers in the butter and olive oil for 15 minutes until soft.
Add the flour, salt and peppers and cook for 3 minutes.
Add the chicken stock and potatoes bring to a boil and simmer for 10 - 15 minutes until the potatoes are tender.
Add the corn and simmer another 5 minutes.
Add the cheese and half and half simmer 5 more minutes and serve. This makes a ton of soup and makes great leftovers too!