Corn Chowder (Kim)

butter (the recipe says 3oz. I just throw some in ; )
2 onions, finely chopped
1 clove garlic, crushed
1 to 1 1/2 tsp cumin (to taste)
4 c. (1 litre) vegetable stock
2 medium potatoes, peeled and chopped
1 c. canned cream corn (I omit if I don't have any and just use more frozen)
2 c. frozen corn
3 tbsp. chopped fresh parsley
1 c. shredded Cheddar cheese
salt and pepper
3 tbsp. cream (optional)
2 tbsp. fresh chives for garnish

1. Heat butter in heavy pan. Add onions and cook over med.-high heat for 5 minutes or until golden. Add garlic and cumin. Cook, stirring constantly. Add stock. Bring to a boil. Add potatoes and reduce heat. Simmer for 10 minutes.
2. Add corn and parsley. Bring to boil. Reduce heat, simmer. Stir through the cheese, salt, pepper and cream. Heat gently till cheese melts. Serve immediately. Garnish with chopped chives.