Heat oil over medium in a large dutch oven.
Add the onion and cook for 5-6 minutes, until softening. Add garlic and cook for 30 seconds.
Add potatoes and cook for a minute or two.
Add corn, peppers, stock, cayenne pepper, peanuts, and peanut butter. Bring to boil then turn down to simmer. Cook for 10-15 minutes, until potatoes, are fork-tender.
Season with salt and pepper.
Add cream, stir, heat for a minute or so, then serve.