Corn and Cheese Chowder

1/2 onion, finely chopped

1 clove garlic, minced (or 1 T)

1 T butter or oil

2 t cumin (or to taste)

3 cups chicken broth (or vegetable broth)

2-3 potatoes, peeled and chopped

1 can creamed corn

2-3 cups frozen or fresh whole kernel corn

1/4 cup fresh parsley, chopped

1 c cheddar cheese, grated

1 (12-13 oz) can evaporated milk

2 T fresh chives or green onion, chopped

Saute onion and garlic in the butter until golden.  Add cumin, broth, potatoes, creamed corn, corn and parsley and cook until potatoes are done.  (If using a crock pot:  Low 6-9 hours or High 2-4 hours.)  Add the cheese and evaporated milk during the last hour of cooking and use chives as garnish.  Makes 6 servings.

TIP: To make this a vegetarian-friendly dish, simply switch out the chicken broth with vegetable broth. But keep in mind that vegans still won't like it, due to the use of dairy products.