Paraben Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the full treatment here — kernels sliced fresh from the cob, their milky liquid scraped out and coaxed into something silky and deeply flavored. The soup is blended until completely smooth, strained for a luxuriously clean texture, then chilled until cold and refreshing. A swirl of crème fraîche and a squeeze of lemon juice add brightness and a gentle tang that keeps every spoonful lively. Finishing bowls with crunchy raw corn kernels and a drizzle of chive oil gives you contrast in both texture and color, making this feel genuinely restaurant-worthy. For anyone navigating ingredient sensitivities, this recipe is reassuringly straightforward — every component is a whole, recognizable ingredient with no hidden additives or synthetic preservatives to worry about. The short, clean list of fresh produce, real dairy, and good olive oil means you know exactly what's going into the pot. It's the kind of dish that proves simple cooking with quality ingredients is almost always the smartest move.
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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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