Emulsifier Free Gluten Free Chilled Corn Soup
Sweet summer corn does something magical when it's blended smooth and served ice cold — this chilled soup is silky, bright, and genuinely refreshing in a way that feels almost luxurious for how simple the ingredient list is. The technique of scraping the cob after cutting the kernels is the real secret here, coaxing out that starchy, milky corn liquid that gives the finished soup its naturally creamy body without relying on any added thickeners or stabilizers. That matters a lot for anyone avoiding emulsifiers, since so many creamy soups and store-bought alternatives sneak in additives like lecithin or polysorbates to achieve that smooth texture artificially. Here, the creaminess comes entirely from the corn itself and a whisked-in spoonful of crème fraîche — both clean, straightforward ingredients with nothing hidden in the label. A quick strain through a fine-mesh sieve removes all the fibrous solids, leaving behind a soup that's impossibly velvety and pure. The finishing drizzle of chive oil adds a gentle herby richness that makes each bowl feel like something you'd order at a nice restaurant. It's the kind of recipe that rewards patience — let it chill fully and the flavors deepen into something genuinely special.
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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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