Pecan 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 corn liquid makes it into the pot, giving the finished soup a naturally rich, sweet depth that no canned shortcut can replicate. A touch of crème fraîche and bright lemon juice get whisked in at the end, adding a subtle tang that balances the sweetness beautifully before the whole thing goes into the fridge to chill. The soup is completely free of tree nuts by nature — every ingredient on this list is straightforward and easy to source without any label anxiety. Blending and straining the cooked corn produces a silky, almost velvety texture that feels far more elegant than the effort involved. A drizzle of chive oil and a handful of reserved raw kernels on top add color, freshness, and a satisfying little crunch to each bowl. It's the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with nothing fussy or hard to find.
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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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