Creamy Corn Soup

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• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 2 1/2 (15-ounce) cans cooked Real Foods 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 croutons 

Directions 

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. 
2. Next, add 2 cans of the drained Real Foods corn, salt, pepper, and paprika. Cook for 3 to 4 minutes. 
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. • Remove the pot from the heat, and cool for 10 minutes. 
4. Once cool enough to handle, use an immersion blender or a blender to puree the mixture until smooth and creamy. 
5. 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 Real Foods 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.