MSG 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. Fresh ears are husked, scraped, and coaxed into a silky, golden liquid that tastes like the best part of August in a bowl. Shallots softened in butter add a gentle savory depth, while crème fraîche and a squeeze of lemon bring a bright, creamy finish that keeps every spoonful feeling light and lively. The whole thing gets blended smooth, strained until it's almost impossibly velvety, and then chilled until cold — which means it's actually a great make-ahead dish for warm evenings or casual entertaining. A drizzle of chive oil and a handful of reserved raw kernels on top add freshness and a little texture that makes it feel genuinely restaurant-worthy. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It's the kind of recipe that proves simple, clean cooking can be absolutely stunning.
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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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