Oats Free Gluten Free Chilled Corn Soup

Total time2 hr 45 min

Prep time20 min

Cook time25 min

4.8

(25)

Sweet summer corn gets the star treatment here — husked, scraped, and coaxed into a silky, restaurant-worthy chilled soup that's as refreshing as it is elegant. The technique of scraping the milky liquid from the cobs is the secret weapon, adding a natural creaminess and depth that makes every spoonful taste intensely of fresh corn. Shallots softened in butter build a quiet savory base, while crème fraîche and a hit of lemon juice bring a cool, tangy richness that balances the sweetness perfectly. Everything gets blended smooth and strained until the texture is almost impossibly velvety — no grains, no chunks, just pure corn flavor. For anyone navigating gluten sensitivities, this recipe is naturally built from whole, clean ingredients with zero grain-based thickeners or fillers to worry about, so there's no substitution juggling required. A drizzle of chive oil and a scatter of raw kernels on top add a fresh, grassy finish that makes the presentation feel genuinely special. It's the kind of dish that looks like it came from a fine-dining kitchen but comes together in your own pot with nothing more than a blender and a strainer.

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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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