Artificial Food Coloring Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup lets it shine in the most elegant, refreshing way. Every ingredient on the list is whole and straightforward — fresh corn, shallots, butter, crème fraîche, lemon juice — so there's nothing synthetic hiding in the bowl. That matters more than people realize, because even "plain" soups from a can or restaurant can sneak in dyes and artificial additives for color enhancement or shelf appeal. Here, that gorgeous golden hue comes entirely from the corn itself, coaxed out by a quick sauté and a long, patient blend. Straining the soup through a fine-mesh sieve gives it a silky, almost luxurious texture that feels far fancier than the effort involved. A drizzle of chive oil and a handful of raw kernels on top add freshness and a little crunch without any questionable extras. It's the kind of dish you'll want to make all corn season long.
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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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