In a large, heavy pot over medium heat, add 1 tablespoon olive oil to the pan. Add the pancetta and onion and sauté until the fat has rendered down, the pancetta is crisp and the onions are translucent.

Sprinkle the flour over the rendered fat and whisk in for 1-2 minutes. 

Slowly whisk in the vegetable stock. Pour in the milk, cream, potatoes and the corn. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Use an immersion blender to blend the soup to a thicker consistency (you can also add half the soup to a large blender if you don't have an immersion blender). Season with salt and pepper and stir in the chives. 

Ladle into bowls and serve topped with crispy onions (optional)