Pregnancy Friendly Gluten Free Chilled Corn Soup
Sweet summer corn gets the full treatment here — kernels sliced fresh off the cob, their milky liquid scraped out and coaxed into something silky and deeply flavorful. The base is beautifully simple: shallots softened in butter, corn simmered until tender, then blended smooth and strained until the texture is almost impossibly velvety. Crème fraîche and a squeeze of fresh lemon juice fold in at the end, adding a gentle richness and brightness that makes every spoonful feel a little luxurious. Because this recipe is built entirely from whole, naturally gluten-free ingredients, there's no need to swap anything out or second-guess a label — it's clean and straightforward from start to finish. That matters when you're being more careful about what goes into your body, and it's genuinely reassuring to know exactly what's in the bowl. The chive oil drizzled on top and the pop of raw corn kernels as garnish add freshness and a little texture that keeps it from feeling too rich. Make it the night before and it's ready to serve straight from the fridge — effortless, elegant, and seriously satisfying.
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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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