FiddleHead Chowder

Fiddlehead Chowder

2 tablespoons butter
Extra-virgin olive oil
1 bunch scallions, chopped
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream
2 potatoes, peeled and diced
6 ears corn (early corn adds a sweeter taste)
1 1/2 pound fiddle heads, chopped
Sea Salt and freshly ground black pepper (to taste)
Cracked red pepper flakes (optional)

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.

Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Add chopped fiddleheads. Season with sea salt and pepper and simmer until the corn and fiddleheads are soft, about 10 to 12 minutes.

Give it another little drink of olive oil. (dash or so??). Garnish with cracked red pepper flakes when served.