Walnut Free Gluten Free Chilled Corn Soup
Sweet summer corn takes center stage here, blended into a silky, refreshing soup that's as elegant as it is simple. The technique of scraping the milky liquid from the cobs is the secret weapon — it deepens the corn flavor in a way that feels almost luxurious without adding a single complicated ingredient. Shallots softened in butter, a splash of lemon juice, and a swirl of crème fraîche round everything out into something that tastes genuinely restaurant-worthy. After a long blending session and a pass through a fine-mesh strainer, the result is impossibly smooth and clean. Chilling the soup for a couple of hours lets all those flavors settle and intensify, so patience is absolutely rewarded. A drizzle of fresh chive oil and a scatter of raw corn kernels on top add brightness and a little texture right before serving. Every ingredient here is naturally free of tree nuts, so there's no label-reading stress — just fresh, honest produce doing exactly what it does best.
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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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