Soy Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the fine-dining treatment here — silky, refreshing, and deeply flavorful without a single complicated technique. The trick is scraping that milky liquid from the cobs after cutting the kernels, which gives the finished soup a natural creaminess that feels almost luxurious. Shallots softened in butter build a quiet savory base, and a whisk of crème fraîche and fresh lemon juice at the end keeps things bright and just a little tangy. Blending on high and pressing the soup through a fine-mesh strainer is what takes it from good to genuinely restaurant-worthy — smooth, glossy, and gorgeous in the bowl. The chive oil drizzled on top adds a pop of color and a grassy richness that makes every spoonful feel intentional. Every ingredient here is naturally free of soy, so there's no label-reading or substitution stress — just clean, whole-food cooking from start to finish. Serve it at your next dinner party or make a batch on a hot weeknight when you want something elegant that practically cools you down as you eat it.
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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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