Corn Chowder Soup

Mom visited me today. Together we cleaned my apartment. I also cooked a corn chowder soup I've been perfecting ever since I got the vegetarian cookbook a few weeks ago. This is my favourite soup, because it's so hardy. It's as thick as chilly!

Here are the ingredients (serves 8):
* 40 g butter
* 2 large onions, finely chopped
* 3-4 clove garlic, crushed
* 2 teaspoons cumin seeds
* 4 cups (1 litre) vegetable stock
* 3 medium potatoes, peeled and chopped
* 1 can (400ml) canned creamed-style corn
* 2 can (341ml) fresh corn kernels
* 3 tablespoons chopped fresh parsley
* 1 cup (125g) grated cheddar cheese
* salt and freshly ground black pepper
* 3 tablespoons cream (optional)
* 2 tablespoons chopped fresh chives, as garnish

Here's the recipe:
1- Heat the butter in large heavy-based pan. Add the onions and cook over medium-high heat for 5 minutes or until golden. Add garlic and cumin seeds, cook 1 minute, stirring constantly. Add vegetable stock, bring to boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes.
2- Add the creamed corn, corn kernels and parsley. Bring to the boil, reduce heat, simmer for 10 minutes. Stir through the cheese, salt and pepper, to taste, and cream. Heat gently until the cheese melts. Serve immediately, sprinkled with chopped chives.