Shellfish Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped for every drop of milky liquid, and coaxed into something silky and elegant with just a handful of clean, simple ingredients. Shallots softened in butter, a splash of cold water, and a long blend followed by a fine-mesh strain transform fresh ears into a soup that's impossibly smooth and deeply flavored. The crème fraîche and lemon juice stirred in at the end add a gentle tang that keeps each spoonful bright and balanced. Served ice cold, it's the kind of dish that feels restaurant-worthy but comes together in your own kitchen without any fuss. Because every ingredient here is naturally free from shellfish and there's no seafood stock or briny shortcut in sight, this is a genuinely safe and satisfying option for anyone navigating that allergy. The chive oil drizzled on top and the pop of raw corn kernels as garnish make it look as good as it tastes. It's the perfect warm-weather bowl — refreshing, a little luxurious, and completely gluten free too.
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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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