Ruth'S Chris Steaakhouse Creamed Corn

• 2 tablespoons salted butter
• 1 teaspoon bacon fat
• 1 tablespoon fennel bulb, 1/8-inch diced
• 2 tablespoons onions, 1/8-inch diced
• 1 cup frozen corn
• 1 cup frozen white corn
• 6 ounces heavy cream
• 2 slices jalapenos, 1/8-inch diced
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 pinch white pepper
• 1/2 ounce cream cheese
• sliced green onion (to garnish)

1. Over medium heat melt the butter with the bacon fat. Add the onion, fennel and jalapeno and cook about 5 minutes until translucent. Add the corn and spices and cook for 5 minutes. Add cream cheese and heavy cream and simmer until a heavy consistency is achieved (approx 10 minutes). Stir frequently. Once finished place in a serving dish and garnish with sliced green onions.
2. Note:I posted the recipe exactly as Ruth's Chris listed it but I often add a touch more cream cheese and on occasion have left out the jalapeno if I didnt have it on hand but no matter what do not omit the fennel bulb. It really makes this recipe and will not disappoint! Again -- this is amazing with fresh corn cut off the cob. Hint: since you use so little of the fennel bulb I have chopped up the rest and frozen it for future use and it works out perfectly.

butter, bacon fat, fennel bulb, onions, frozen corn, frozen white corn, heavy cream, jalapenos, sugar, salt, white pepper, cream cheese, green onion

Taken from www.food.com/recipe/ruths-chris-steaakhouse-creamed-corn-509668 (may not work)