Gelatin Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the full treatment here — kernels sliced fresh from the cob, their milky liquid scraped out and coaxed into something silky and deeply flavored. Shallots softened in butter, a long simmer, and a high-speed blend followed by a fine-mesh strain all work together to produce a soup that's impossibly smooth and naturally rich without any thickening agents. Crème fraîche and a hit of fresh lemon juice bring a gentle tang that keeps every spoonful bright and balanced. Chilling the soup for a couple of hours lets the flavors settle and deepen, so it arrives at the table tasting like concentrated summer in a bowl. The finishing drizzle of chive oil adds a grassy, peppery note and a gorgeous green contrast against the pale gold soup. Every component here is straightforwardly clean — no hidden additives, no stabilizers, nothing that would raise a flag for anyone avoiding animal-derived gelling agents. It's the kind of recipe that looks impressive at a dinner party but is genuinely approachable for a weeknight cook with a blender and a little patience.
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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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