2 tbsp. butter
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 c. chunk-style peanut butter
1 (13 3/4 oz.) can clear chicken broth
1 (10 oz.) pkg. frozen whole-kernel corn
1 c. light cream

1. In hot butter in medium saucepan, saute celery and onion until tender, about 5 minutes.

2. Remove from heat. Add peanut butter, stirring until melted. Gradually stir chicken broth, then frozen corn.

3. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

4. Stir in light cream; reheat gently (do not boil).

Makes about 1 quart, 4 servings.