Corn and Cheese Chowder

1/3 c. butter
2 large onions, finely chopped
1 clove garlic, crushed
2 tsp. cumin seeds or ground cumin
4 c. chicken stock
2 medium potatoes, peeled and chopped
1 c. canned cream corn
2 c. fresh corn kernels
1/4 c. chopped fresh parsley
1 c. grated cheddar cheese
Salt and freshly ground black pepper to taste
1/4 c. cream (optional)
2 tbs. chopped fresh chives to garnish

Heat butter in a large soup pan.  Add onion and cook over medium-high for 5 minutes or until onion is golden.  Add garlic and cumin seeds and cook 1 minute, stirring constantly.  Add chicken stock and bring to a boil.  Add the potato, reduce heat, and simmer uncovered for 10 minutes.

Add creamed corn, corn kernels and parsley; bring to a boil, reduce heat, and simmer for 10 minutes more.  Stir in the cheese, salt and pepper to taste, and the cream if used.  Heat gently until the cheese melts..  Serve immediately, sprinkled with chopped chives.


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