Mushroom Free Gluten Free Chilled Corn Soup
Sweet summer corn is the undisputed star here, and this silky chilled soup lets it shine without a single distraction. Fresh ears are husked, scraped, and coaxed into something deeply flavorful with just shallots, butter, and a splash of cold water — no stock, no shortcuts, no fillers. The technique of scraping the milky liquid from the cobs is the secret weapon, adding a natural creaminess before the crème fraîche even enters the picture. After blending and straining, the result is an impossibly smooth, pale-gold soup that tastes like the height of summer in a bowl. A bright finish of lemon juice and white pepper keeps things lively, while the chive oil drizzled on top adds a gorgeous pop of color and a grassy, fresh note. Because every ingredient here is whole and naturally gluten-free, there's no need to audit labels or swap anything out — it just works as written. Serve it ice cold on a warm evening and it will absolutely steal the show.
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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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