Nitrate & Nitrite 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 cut and scraped so every drop of that milky, starchy corn liquid makes it into the pot — that's the secret to a broth that tastes intensely of the real thing. A quick simmer with shallots and butter builds a savory base, then everything gets blended smooth and strained until the texture is almost impossibly silky. Crème fraîche and a hit of lemon juice fold in at the end, adding a gentle tang that keeps the sweetness from going one-note. Because every ingredient here is whole and unprocessed — fresh vegetables, real dairy, simple pantry staples — there's nothing hidden to worry about, no cured meats or packaged shortcuts that could sneak in unwanted additives. The chive oil drizzled on top is a small touch that makes the finished bowl look and taste genuinely restaurant-worthy. Serve it on a hot evening when you want something elegant that requires zero reheating.
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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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