Created on August 3rd, 2011
Sauté onions and butter in a large stock pot over medium low heat for 4-5 minutes.
Add corn, potatoes, garlic powder, cumin, and salt and continue cooking for 5-6 minutes.
Add broth, bring to a boil, and simmer 18-20 minutes until all the vegetables are soft.
Add half-and-half and simmer until hot.
Garnish with chives, sour cream, and bacon.
Enjoy!