Wheat Free Gluten Free Chilled Corn Soup
Sweet summer corn is the star here, and this chilled soup coaxes every bit of flavor out of it — from the sliced kernels right down to the milky liquid scraped from the cob. The base is completely built on fresh produce, butter, shallots, and water, so there's no flour, no thickener, and nothing grain-based hiding anywhere in the pot. That makes it a genuinely easy win for anyone navigating wheat-free eating without wanting to compromise on something that feels special. Blending the corn until silky smooth and then straining it produces a texture that's almost impossibly luxurious, finished with crème fraîche and a bright hit of lemon juice. The chive oil drizzled on top at the end adds a gorgeous green contrast and a grassy, peppery note that ties the whole bowl together. Serve it on a hot day when you want something elegant and refreshing that requires zero guesswork about what's actually in 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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