Step 1

In a large pot, combine olive oil and unsalted butter. Melt over medium heat, stirring frequently. Once the mixture begins to bubble, add the onions and cook until translucent and slightly caramelized.

Step 2

Next, add 2 cans of the drained corn, salt, pepper, and paprika. Cook for 3 to 4 minutes.

Step 3

Turn the heat up to medium-high, add the vegetable stock, and bring to a boil. Once the stock begins to bubble, cover the pot, and reduce the heat to a simmer. Cook for 10 minutes.

Step 4

Remove the pot from the heat, and cool for 10 minutes.

Step 5

Once cool enough to handle, use an immersion blender or a blender to puree the mixture until smooth and creamy.

Step 6

Strain the mixture into a clean pot to remove the excess pulp. Over low-medium heat, add the milk, heavy cream, and remaining 1/2 can of corn. Simmer until warm and thoroughly combined, stirring frequently. Season with salt and additional pepper, to taste. Garnish with chives and croutons, and serve warm.

Step 7

Preheat the oven to 375°F and line a large baking sheet with parchment paper. Set aside.

Step 8

In a large bowl, combine the cubed bread, olive oil, garlic powder, sesame seeds, salt, and pepper until thoroughly mixed. Lightly press the cubes against the bowl’s walls to collect as much of the seasoning mix on the surface as possible.

Step 9

Spread the cubes on the lined baking sheet in an even, uniform layer. Bake for 15 minutes, turning the cubes every 5 minutes to ensure all the sides evenly cook. The cubes should be golden-brown and crunchy.

Step 10

Let cool 5 to 10 minutes before serving.