Breastfeeding Friendly Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped for every drop of milky liquid, and slowly simmered until the flavor is deep and almost sweet-savory at once. The base is beautifully simple: fresh corn, shallots cooked down in butter, and cold water that draws out a naturally rich broth without any flour or thickening agents, making it naturally gluten free from start to finish. A swirl of crème fraîche and a bright hit of lemon juice give the finished soup a creamy, tangy lift that feels indulgent without being heavy. When you're nursing and keeping a close eye on what goes into your meals, a recipe built entirely from whole, recognizable ingredients is genuinely reassuring. The chive oil drizzled on top adds a fresh, grassy note that makes the whole bowl look as good as it tastes. Served ice cold, it's the kind of dish that feels elegant enough for company but easy enough to make on a regular weeknight. The reserved raw corn kernels scattered on top add a little crunch and sweetness that rounds everything out perfectly.
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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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