Peanut Butter Corn Chowder

Peanut Butter Corn Chowder

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “Don’t let the name scare you. It is very good”

    Ingredients

  • 2tablespoonsbutter
  • 1/2 cupcelery, chopped fine
  • 1/2 cuponion, chopped fine
  • 1/2 cupchunky peanut butter
  • 1 (14 1/2 ounce) cans chicken broth
  • 1 (10ounce) boxes frozen corn
  • 1cup light cream or 1cuphalf-and-half

    • Directions

  • Saute onion and celery in butter till tender.
  • Remove from heat and add peanut butter stirring until melted.
  • Stir in broth and corn.
  • Bring to a boil stirring frequently.
  • Reduce heat and simmer for 10 minutes, stirring occasionally.
  • Remove from heat and stir in cream.
  • Reheat just until hot not allowing to come to a boil.

    • Reviews

  • “Oh so delicious.This is on the web as coming from a cookbook called More White Trash Cooking.I made a similar change like the previous reviewer: adding a can of cream-style corn instead of frozen corn.It’s true that this soup would be fine with less cream, too.As written, it’s very rich and luscious.Next time I think I’ll cut back on the cream a tad.This soup isn’t spicy but might take well to some added Tabasco, if that’s the direction you’d want to go.Lovely soup!!”

  • “To interesting not to make this.VERY good!The only thing I did different – to cut down on fat and calories – was to add a can of cream style corn, and only 1/4 cup of half and half.Thanks – will be making again!”

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