Pork Free Gluten Free Chilled Corn Soup
Sweet summer corn is the real 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 final soup a natural sweetness and depth that no canned shortcut can replicate. A touch of crème fraîche and bright lemon juice get whisked in after blending, adding a subtle tang that balances the corn's richness beautifully. The whole thing gets strained until it's silky smooth, then chilled until cold — the kind of bowl that genuinely cools you down on a hot day. Because every ingredient here is naturally free of pork and pork derivatives, there's no label-scanning or substitution stress involved; just clean, simple produce and dairy doing all the heavy lifting. A drizzle of chive oil and a handful of reserved raw kernels on top add a little freshness and texture right before serving. It's elegant enough for a dinner party starter but easy enough to make on a weeknight when corn is at its peak.
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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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