Japanese Style Corn Soup With Sesame Crusted Croutons

Ingredients

• For the soup:
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 2 1/2 (15-ounce) cans cooked sweet corn, drained and divided
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon smoked paprika
• 2 cups low-sodium vegetable stock
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup fresh chives, thinly sliced
• 2 cups sesame-crusted croutons (see below)
• For the croutons:
• 1/2 loaf sourdough bread, cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 2 tablespoons black sesame seeds
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

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