Rice 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. Buttery sautéed shallots build a savory base, while blending the kernels with their own milky liquid coaxes out a naturally creamy texture that feels almost luxurious. Straining the blended mixture through a fine-mesh sieve gives the final soup a silky, restaurant-quality finish that's hard to believe comes from such a short ingredient list. A whisk of crème fraîche and a bright hit of lemon juice round everything out before it goes into the fridge to chill, making this an ideal make-ahead dish for warm weather entertaining. The chive oil drizzled on top adds a gorgeous green contrast and a subtle herby richness that ties the whole bowl together. Every ingredient here is naturally free of grains and starches, so there's no swapping or substituting required — just clean, honest produce and a little technique. Serve it cold, serve it elegant, and watch it disappear fast.
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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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