Melt the butter and olive oil in a medium saucepan over a medium-low heat.

Add the white parts of the green onion, garlic, and celery and cook until the celery is tender.

Next, pour in the chicken stock and add the tomatoes, sliced okra, corn kernels, and Creole seasoning.

Bring the soup to a boil, then lower the heat and cover the pan.

Simmer until the okra is tender, which should take around 20 to 30 mins.

Add salt and pepper to taste and sprinkle the reserved green onion tops over the top of each bowl of soup before serving.