Tree Nut Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup makes the most of every last drop — including the milky liquid scraped right from the cob for extra depth of flavor. Shallots softened in butter, a touch of crème fraîche, and a bright hit of lemon juice come together into something that tastes far more luxurious than the short ingredient list suggests. The whole thing gets blended until silky smooth, then strained for a texture that's genuinely restaurant-worthy. Served cold, it's refreshing and rich at the same time — the kind of dish that feels impressive without demanding hours in the kitchen. A drizzle of chive oil and a handful of reserved raw kernels on top add color, freshness, and a satisfying little crunch. Since every ingredient here is naturally free of tree nuts, there's no need to audit labels or worry about hidden allergens sneaking into your bowl. This is the soup to make when corn is at its peak and you want something that lets the season do all the heavy lifting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!