2	tbsp.	butter or margarine
1 1/2	c.	diced red onions
1	tsp.	cumin
1	can	chicken broth (141/2 oz.)
1	c.	water
1	tsp.	minced canned chipotle chile in adobo*
1	tsp.	salt
2	c.	peeled and diced potatoes
4	c.	fresh corn kernels
1 1/2	c.	milk
1	c.	heavy whipping cream
1/4	c.	chopped fresh cilantro

Place potatoes, butter, onions, broth, water, chipotle, and salt in crock pot.  Cover and cook on low 4-5 hours until potatoes are tender.  Add corn and cook 45 min to an hour.

Remove 1 1/2 cups of chowder and puree in blender until smooth.  Return to Crockery Pot, add milk and cream.  Cook just until heated through.  Stir in cilantro.

Makes 9 cups

*Available from Mo Hotta--Mo Betta, 1-800-462-3220