Melt the butter in a large heavy-based saucepan.

Add the onion and sauté over medium-high heat for 5 minutes, or until golden.

Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.

Add the potato, then reduce the heat and simmer for 10 minutes.

Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.

While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.

Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.

Serve immediately, sprinkled with bacon, snipped chives and crusty bread.