Chestnut Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped, and coaxed into a silky, chilled soup that tastes like the best part of the season in a bowl. The technique of scraping the milky liquid from the cobs after cutting the kernels is the secret weapon, adding a natural creaminess and depth that makes every spoonful feel luxurious. Shallots softened in butter build a gentle savory base, while crème fraîche and a hit of fresh lemon juice give the finished soup a bright, tangy lift. Blending on high and pressing the mixture through a fine-mesh strainer takes it from rustic to restaurant-smooth — the kind of texture that makes people ask what you added. A drizzle of chive oil and a scatter of raw corn kernels on top bring freshness and a little crunch that contrasts beautifully with the cold, velvety base. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions — just clean, produce-forward cooking from start to finish. It's an elegant make-ahead dish that rewards a little patience in the fridge, and it's genuinely hard to stop at one bowl.
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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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