Artificial Flavors Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup lets it shine without a single synthetic shortcut. Every bit of flavor comes from real, whole ingredients — fresh-cut kernels, shallots softened in butter, a squeeze of lemon, and a swirl of crème fraîche that makes the whole thing taste impossibly rich and silky. The technique of scraping the milky liquid from each cob is a small extra step that pays off enormously, giving the soup a natural sweetness and body that no flavoring packet could replicate. After blending and straining, you're left with something that looks and tastes like it came from a serious restaurant kitchen. Chilling it for a couple of hours deepens everything, so by the time you ladle it into bowls it's cool, velvety, and intensely corny in the best possible way. The finishing drizzle of chive oil adds a grassy, savory note that ties it all together beautifully. It's the kind of dish that makes you genuinely excited for corn season.
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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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