Crock Pot Potato Chowder

I'm not a big soup person, but I really liked this soup from "Real Mom Kitchen". It was really yummy. I think the cream cheese is what made it so good to me. I am a big fan of cream cheese.

Crock Pot Potato Chowder

8 cups diced potatoes
1/3 cup onion, chopped
3 knorr boullion cubes (these are two teaspoons in size, so I used 6 teaspoons of my boullion powder)
6 cups water
1 10 3/4 ounce condensed cream of chicken soup
1 8 ounce package cream cheese
1/2 lb. of bacon, cooked and crumbled
Dried parsley or sliced green onions for garnish-optional

Combine potatoes, onion, water, boullion, and chicken soup in the crock pot. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend. Top with bacon and parsley or onions before serving.

Corn Bread and Honey Butter

I somehow lost all of my recipe books and favorite recipes I've printed and saved over the last 4 years. I remember seeing them while unpacking when we got here, but I have no idea where they got put. I've looked everywhere. So, my favorite corn bread recipe is gone. But I found a pretty good replacement from My Kitchen Cafe. It's more cake like than your average corn bread, but the kids LOVE it. We also tried the honey butter recipe and really liked it. Not at all good for you, but good. haha.

Cornbread
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).