1) In a large saut pan, melt the butter over medium heat and saut the onion for about 10 minutes, or until lightly browned.

2) Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf, thyme, and water. Cover and cook on LOW for about 4 hours, or until the potatoes are tender.Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.

3) Add the corn, chiles, half-and-half, and cup of the cheddar.

4) Add the salt to taste and continue cooking for 20 to 30 minutes, or just until all the ingredients are hot.Ladle the soup into bowls and garnish each bowl with the remaining cheddar and chopped chives.