High Fructose Corn Syrup Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup lets it shine in the most refreshing way possible. Every ingredient on the list is whole and straightforward — fresh corn, shallots, butter, crème fraîche, lemon juice — so there's no need to squint at a label wondering whether a sweetener has snuck in. That matters more than people realize, since processed soups and store-bought bisques are notorious for hiding unwanted additives even when the flavor seems totally natural. Here, the creaminess comes entirely from the crème fraîche and the milky liquid scraped right off the cobs, which gives the soup a richness that feels almost luxurious. A fine-mesh strainer pass after blending makes the texture impossibly silky, and the chive oil drizzled on top adds a grassy, peppery finish that looks stunning in the bowl. Serve it on a hot afternoon and it genuinely tastes like summer in a spoon.
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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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