Ruth'S Chris Steaakhouse Creamed Corn - cooking recipe

Ingredients

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)

Preparation

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.
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.