The original recipe calls for a bacon, but  I used pancetta instead (just make sure your bacon or pancetta is gluten free). Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked.

Ingredients:
1 Tbsp unsalted butter
1 cup pancetta or 2 strips of bacon (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, finely diced
1/2 large carrot, finely diced
1/2 celery stalk, finely diced
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), or frozen
1 bay leaf
3 1/2 cup milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and finely diced
1/4 red bell pepper, finely diced
Kosher salt and fresh ground pepper
1/2 tsp fresh thyme leaves

Directions:
In a large saucepan, melt the butter over medium heat. Add the bacon or pancetta and fry until the the fat is rendered, but doesn't begin to brown, 3 or 4 minutes. Set bacon aside. Add the onion to the pan and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

Add the remaining ingredients and the bacon and bring to a boil. Then reduce heat to a bare simmer*. Cover the pot and cook for 30 minutes, or until potatoes are fork tender.

*Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.