Hearty Potato, Corn, and Pancetta Soup

In a large pot, crisp the pancetta over medium-high heat until well browned on all sides. Remove with a slotted spoon to a paper towel-lined plate and set aside.

Add butter to the pot. Once melted, add the onion and pepper, sautéing over medium heat until softened, about 5 minutes. Scrape up any brown bits left from the pancetta with a wooden spoon. Add garlic and saute for an additional minute. Stir in the flour and a dash of salt and pepper.

Add the diced potatoes and the chicken broth. Cover the pot, bring to a boil, then reduce the heat and let simmer for 15 minutes. Add the shredded carrots and corn, cover, and simmer for an additional 10 minutes.

Stir in the heavy cream and season to taste with salt and pepper. You can serve the soup chunky as-is, or puree it at this point using an immersion blender, or by pouring the soup into a blender in batches and blending. Top with pancetta and serve hot.