Low Sugar Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and it brings all the natural sweetness this soup needs — no added sugar required. The technique of scraping the milky liquid from the cobs is what makes the difference, coaxing out an intense, almost creamy corn flavor before a single drop of crème fraîche ever hits the pot. Shallots softened in butter add a gentle savory depth, while a splash of fresh lemon juice keeps everything bright and balanced. After blending and straining, the result is a silky, restaurant-worthy soup that tastes far more indulgent than its clean ingredient list suggests. Chilling it low and slow lets the flavors meld beautifully, so patience here is genuinely rewarded. The finishing drizzle of chive oil adds a pop of color and a grassy, peppery note that makes each bowl feel like something special. It's the kind of dish that proves simple, whole ingredients — handled with a little care — need absolutely nothing extra to shine.
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Learn more →Ingredients
4 servings
- 6 ears fresh corn, husked
- 2 tbsp unsalted butter
- 2 medium shallots, thinly sliced
- 1 tsp kosher salt, plus more to taste
- 3 cups cold water
- ½ cup crème fraîche
- 1 tbsp fresh lemon juice
- white pepper, to taste
For serving
- ¼ cup fresh chives, finely chopped
- 2 tbsp extra-virgin olive oil
Instructions
- 1
Cut the kernels from all 6 ears of corn: stand each ear upright in a large bowl and slice downward with a chef's knife. Once all kernels are cut, scrape the back of the knife firmly down each cob to extract the milky corn liquid into the bowl. Set aside 1/2 cup of the raw kernels for garnish.
- 2
Melt the butter in a large saucepan over medium heat. Add the shallots and 1/2 tsp of the salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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