The Lodge At Sedona Corn, Jalapeno And Peanut Soup - cooking recipe

Ingredients

5 tablespoons butter
3/4 cup celery, minced
1/2 cup onion, peeled and diced
1/2 cup red bell pepper, seeded and diced
2 teaspoons jalapenos, seeded and minced
1/2 cup chunky peanut butter
1 (14 ounce) can chicken broth
1 1/2 cups corn (canned is fine)
1 cup heavy cream or 1 cup whipping cream
1/4 cup fresh cilantro, chopped

Preparation

Melt 3 tablespoons butter over medium heat in a large saucepan; add next four ingredients and cook until tender.
Add peanut butter and stir until completely incorporated.
Add chicken broth and corn, reduce heat and simmer for 15 minutes.
Remove from heat, stir in cream; quickly stir in remaining butter.
Ladle into individual bowls and garnish with cilantro.