Velvety Chilled Corn Soup


  • 6 ears fresh corn husked
  • 6 cups chicken broth
  • 3 shallots chopped
  • 1 onion chopped
  • 6 tablespoon creme fraiche or sour cream
  • 1/4 cup English hothouse cucumber minced
  • 2 tablespoon Fresh chives chopped


  1. Using heavy knife cut each ear of corn crosswise in half. Place corn in heavy large pot.
  2. Add 5 cups broth, shallots and onion, bring to boil. Reduce heat, cover and simmer until corn is very tender, about 25 minutes.
  3. Using tongs, transfer corn to large bowl to cool; reserve broth.
  4. Cut corn kernels off cobs. Return 4 cups corn kernels to broth (reserve any remaining corn for another use) Working in batches, puree soup in blender until very smooth.
  5. Strain soup through fine sieve set over large bowl, pressing on solids with back of spoon. Discard solids.
  6. Mix in enough additional chicken broth for preferred consistency.