Gut Friendly Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this silky chilled soup lets it shine in the most refreshing way possible. Shallots softened in butter build a gentle savory base, while a splash of lemon juice and a whisk of crème fraîche add brightness and a subtle tang that keeps every spoonful feeling light and clean. The technique of scraping the milky liquid from the cobs is a small step that makes a big difference, coaxing out a natural creaminess without any thickeners or additives that can be hard on a sensitive digestive system. Straining the blended soup through a fine-mesh sieve removes the fibrous corn solids, leaving behind a smooth, easy-to-digest liquid that is genuinely gentle on the gut. The whole thing is naturally gluten free from start to finish — no swaps needed, no label-reading required. A drizzle of fresh chive oil and a handful of raw corn kernels on top add a little texture and color that make it feel like something you'd order at a nice restaurant. Serve it ice cold on a warm day and it might just become your most-requested summer recipe.
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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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