iEat Green - Yemi Amu - 09.15.16

Yemi Amu is the co-founder of Oko Farms and the Farm Manager at the Moore Street Farm. She leads all of Oko Farms' design/build projects and directs all of its educational programs.She has facilitated the creation and maintenance of 20 edible spaces (in NYC) at schools and community organizations including a rooftop farm in Crown Heights and a 1/4 acre farm at the Weeksville Heritage Center that included poultry and bees. In addition to her current work at the Moore St. Farm, Yemi is part of the NEBHD Co & #39;s (Northeast Brooklyn Housing Development)  Community Healthy Food Initiative where she manages 2 farms that source the Golden Harvest Food Pantry. She has a Masters Degree in Health and Nutrition Education from Teachers College, Columbia University.

GF, Vegan, Corn Chowder

Serves 30-40

Ingredients

20 ears corn, husks removed

4 large sweet onions

2 Tbs. chopped garlic

2 cups chopped celery

3 gallons of water or stock (48 cups)

(If using water, add 4 veg. bouillon cubes)

Olive oil or coconut oil for sautéing

20 potatoes (1" size) cubed

2 cans coconut milk

1 cup chopped parsley

6 Tbs. corn starch

2 Tbs. Salt

1 Tbs. white pepper

1 t. nutmeg

¼ cup good tasting nutritional yeast

½ cup dried tarragon

1 t. Red Pepper Flakes (optional)

3 bay leaf

Croutons for garnish (optional)

Chopped parsley for garnish

1. To start, place the raw corn cobs into the large pot of filtered water and bring to a boil.

2. Add the salt and bay leaves. Reduce heat to a simmer, and cook the cobs for 30 minutes.

3. Remove the cobs from the water, and cut off the kernels of corn. Set the kernels aside,

and return just the cobs to the water.

4. Add the potatoes to the pot of water, and continue cooking for another 30 minutes.

5. Meanwhile, sauté the onions in a heavy skillet with a little olive oil or coconut oil until

translucent. Add the celery, and continue cooking until soft.

6. Remove the cobs from the pot of soup and let drain in a colander. Discard the cobs, and

return any broth back into the pot.

7. Using an immersion blender, blend some of the potatoes, to help thicken the soup.

8. Add the onions and celery to the soup pot. along with the reserved corn kernels, and

tarragon.

9. Add the coconut milk and nutritional yeast to the soup pot.

10. Make a slurry with the corn starch and 6 Tbs. of cold water, and slowly add it to the soup

pot. Add the salt, pepper, nutmeg and red pepper flakes.

11. Keep stirring, being careful not to let it stick to the bottom. The soup will get thicker as it

cooks. Depending on how thick a chowder you like, you can blend some more of the

potatoes, or add some more cornstarch, 1 tablespoon at a time, mixed with 1 tablespoon

of water to make it thicker.

12. Adjust salt and pepper to taste.

Serve in bowls with croutons and parsley as garnish.