Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this silky chilled soup makes the absolute most of it. Six ears of fresh corn get their kernels cut and their milky liquid scraped right into the pot, which is the secret to that deep, naturally sweet flavor you just can't get from a can or carton. Softened shallots, a touch of butter, and a long blend followed by a fine-mesh strain give the finished soup a texture that's genuinely luxurious — smooth, cool, and almost creamy before the crème fraîche even hits. A squeeze of fresh lemon juice and a whisper of white pepper bring just enough brightness and warmth to keep things interesting. The whole thing is naturally free of wheat and gluten-containing grains, built entirely from whole, straightforward ingredients with no substitutions or specialty flours required. Served cold with a drizzle of chive oil and a handful of reserved raw kernels for crunch, it's an elegant starter or light lunch that makes four feel like they're eating at a proper restaurant. Make it the night before and the flavors only get better.
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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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