Carrageenan Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the spotlight here, and this chilled soup is proof that the simplest ingredients can deliver something genuinely stunning. Each ear is stripped of its kernels and then scraped down to release that cloudy, starchy corn milk — a small step that makes a huge difference in the final depth of flavor. The soup is blended until silky, strained until impossibly smooth, and finished with crème fraîche and a bright hit of lemon juice that keeps every spoonful feeling light and refreshing. For anyone navigating carrageenan concerns, this recipe is a breath of fresh air. Crème fraîche stands in beautifully as the creamy element, delivering richness without the stabilizers and thickeners that sneak into so many store-bought dairy products and processed soups. Every ingredient here is whole and straightforward — fresh corn, shallots, butter, lemon — so there's no label-reading anxiety involved. The chive oil drizzled on top at the end is a small touch that looks elegant and tastes even better, pooling into the cold, pale yellow soup alongside a little mound of raw corn kernels for texture. This is the kind of dish that feels like a restaurant starter but comes together entirely in your own kitchen.
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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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