Pescatarian Gluten Free Chilled Corn Soup
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 trick of pressing the back of a knife down each cob pulls out that milky corn liquid, which gives the finished bowl a natural sweetness and body you simply can't get from frozen kernels. After a quick simmer and a high-speed blend, the soup is strained until it's impossibly smooth, then brightened with crème fraîche and a squeeze of fresh lemon juice before it heads into the fridge to chill. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — it just works as written. The finishing touch of raw corn kernels and a drizzle of chive oil adds texture, color, and a little grassy richness that makes each bowl look genuinely stunning. It's the kind of dish that feels like serious cooking but comes together with straightforward technique and a handful of fresh, seasonal ingredients.
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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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