PREPARATION:

Method

1. In a large stock or soup pot, sauté bacon until crisp, about 2 minutes.
2. Add corn water, milk and water. Bring to a boil. Add the Au Gratin Sauce Mix and stir until well mixed.
3. Add potatoes and simmer for 30 minutes or until potatoes are tender.
4. Add the corn and hot sauce. Cook until heated through.

   This recipe was featured in the Operation Emeril episode of Emeril Green.