Chicken Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped, and coaxed into a silky, restaurant-worthy soup that's as refreshing as it is elegant. The technique of pressing the blended mixture through a fine-mesh strainer is the secret weapon, giving the finished soup an impossibly smooth, almost velvety texture that feels far more luxurious than the short ingredient list suggests. Crème fraîche and a splash of fresh lemon juice add a gentle tang that keeps the sweetness of the corn in check, while white pepper brings a subtle, warming finish. Every component in this recipe is naturally free from poultry, so there's nothing to swap or substitute — just clean, produce-forward cooking from start to finish. The chive oil drizzled on top is a small step that makes a big visual and flavor impact, turning a simple bowl into something genuinely impressive. Make it a day ahead if you like — the flavors deepen beautifully as it sits in the fridge, and it's ready to serve straight from the bowl with zero reheating required.
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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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