Cope's Dried Sweet Corn - anyone used?

Sorry I provided temptation! My recipe is in DC, but I found the same one on Colonial Williamsburg website. In 1967 my parents and I went to Williamsburg and then on to Washington. We ate at King's Arms Tavern, where the waiter tied huge napkins around our necks so we wouldn't dribble. The peanut soup was our first course and we enjoyed it immensely. Mom asked for the recipe, which they gave us. I still have the original recipe and cooking from it brings back so many memories of meals around our table, the friends who ate with us, and the holidays as the years went by.

Here's the recipe:

Cream of Peanut Soup
– from King's Arms Tavern
Colonial Williamsburg, Williamsburg, Virginia
Serves 10-12
Ingredients:
• ¼ cup (1/2 stick) unsalted butter
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 3 tablespoons flour
• 8 cups Chicken Stock* (or low-salt canned chicken stock)
• 2 cups smooth peanut butter
• 1 ¾ cups light cream or half-and-half
• Finely chopped salted peanuts, for garnish
Instructions:
In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
Stir in flour and cook two minutes longer.
Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.
Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
Serve warm, garnished with the chopped peanuts.