Recipe: Peanut and Corn Chowder (Great American Recipe Cards)

On the off chance you meant peanut, not potato:

PEANUT AND CORN CHOWDER

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

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

Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then frozen corn. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

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

Makes about 1 quart; 4 servings.
Source: Great American Recipe Cards