Chop 2 onions and cook in a deep pan over med high heat, in 3/4 stick of butter, about 5 minutes til golden, then add 2 tsp cumin seeds and a smashed clove of garlic. Stir about a minute, then add in 2 peeled chopped potatoes, let simmer 10 minutes. Add 2 cups fresh corn kernels, 1 cup cream corn, and 1/4 cup chopped parsley, simmering another 10 minutes. Stir in 1 cup grated cheddar and 1/4 cup cream at the end and stir til cheese melts. Season to taste.
Serve with sprinkled chopped chives on top.
Amazingly good.
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