Corn Chowder with Pancetta Crumbles

1 Tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, small dice
8 oz. pancetta, small dice
4 ears fresh corn, kernels removed (about 2 cups)
1 C. white potatoes, medium dice
1 1/2 C. chicken stock
1 Tbsp. fresh thyme, finely chopped
1 Tbsp. Italian parsley, finely chopped
salt and pepper, to taste

In a heavy bottomed pot heat oil over med-high heat until shimmering.  Add pancetta and cook until crisp.  Remove pancetta and reserve.  Add onions and celery and sweat until onions turn translucent, about 3 minutes.  Add corn, mix well and cook for 5-6 minutes.  Add garlic and cook for another two minutes.  Add stock and thyme.   Increase heat and bring soup just to the boil and then turn heat down.  Add potatoes and simmer until potatoes are tender (about 10 minutes).  Correct seasoning if needed with salt and pepper and add parsley.  Mix and plate in a bowl, top with some of the pancetta crumbles, serve and enjoy!