Dice pancetta into ¼-inch cubes. Cook on low heat, stirring frequently, until pancetta is crispy. This step takes a while so dice your vegetables (potatoes, onion, and celery) into ½-inch pieces while the pancetta crisps up!

In a large stockpot, combine the potatoes, onion, celery, and butter. Cook on medium heat until the onions sweat and become translucent. Add the flour and stir until completely combined and a roux has formed; continue to cook for 3 minutes. Slowly add the chicken stock while continuously stirring to avoid the roux from clumping. Stir in the cream, corn, and remaining spices. Continue cooking on medium heat until the soup has reduced to desired thickness. Add the pancetta and stir. Garnish with a pinch of diced chives or cooked pancetta, if desired.