In a large stockpot, melt the butter over medium heat. Add the onions and cook until soft and golden.

Stir in the cumin and garlic powder. Cook for another minute until fragrant.

Pour in the vegetable broth and add the potatoes. Bring to a boil. Reduce the heat, cover and simmer for about 10 minutes.

Stir in the creamed corn and corn kernels. Let the chowder simmer covered for another 20 minutes, adding a splash of water if it gets too thick.

Just before serving, remove from the heat and stir in the shredded cheddar cheese and cream. Season with salt and pepper to taste.