Hearty Potato, Corn, And Pancetta Soup

1. 1

   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.

2. 2

   Add butter to the pot. Once melted, add the onion and pepper, sauteing 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.

3. 3

   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.

4. 4

   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.

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