In a food processor or blender, puree 2 cups corn; add some chicken broth, if necessary. Set aside.
In a large saucepan, heat canola oil. Add chicken and cook for about 10 minutes on medium heat, or until done. Remove chicken from pan and place on cutting board. Dice chicken and set aside. Save drippings in the pan.
Place onion and celery in saucepan and saute until soft. Sprinkle with flour and cook until bubbly.
Add chicken broth, pureed corn, 1 cup whole corn, and potatoes; simmer gently until potatoes are cooked, about 15 minutes. Add chicken and Hood® Half & Half Cream Cream. Heat gently. Serve warm.