Corn And Peppers - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen corn
2 Tbsp. butter
1 small green pepper, coarsely chopped
1 small red pepper, coarsely chopped
1 Tbsp. minced fresh parsley
1 Tbsp. tarragon
1 Tbsp. chives
1/4 c. white wine
4 Tbsp. butter

Preparation

Defrost corn in 2 tablespoons butter, stirring until kernels are separated.
Add remaining ingredients.
Cover and simmer for 20 minutes over low flame.
Uncover.
Add 1 teaspoon brandy and 1 tablespoon peanut butter.
Stir until well blended.
Serves 6 to 8.