I've made a certain chowder recipe many times, and always comes out great...however, I just made it the other day in a large stockpot, where I got it to the desired consistency, and then transfered the chowder to a crockpot for serving, and the nice creamy white consistency turned into a separated, opaque, dare I say less appealing-looking chowder...Just wondering if that's because the cream broke down due to too much heat??? I did put the crockpot on high at first, but soon after put it to low for a couple hours. Just trying to find the answer so it won't happen again. I look forward to your reply. Thanks.