Directions

1. Heat a large dutch oven to a medium-high heat. Once the pan is hot, add the pancetta. Cook the pancetta, stirring often until all of it is golden and crisp. Use a slotted spoon to scoop the pancetta out of the pot. Drain on paper towels.
2. Remove all but two tablespoons of the pancetta fat and turn the heat down to medium. Add the onion. Stir to combine. Sweat the onion for 3-4 minutes until softened. Add the garlic and thyme. Stir to combine. Cook for 30 seconds.
3. Add white wine to the pan. Bring to a boil and reduce to a simmer. Simmer until the wine is reduced by half, about 2-3 minutes. Add the corn and another 1/2 teaspoon salt. Stir to combine. Cook for 1-2 minutes.
4. Pour in the chicken stock, remaining 1/2 teaspoon salt and sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
5. Carefully transfer the soup to your blender. Place a dishtowel on top. Blend on high or the smoothie function until completely smooth. Pour the soup back into the pot. Stir in the cream and crème fraîche. Season to taste with salt and pepper.
6. Garnish with crisp pancetta and arugula microgreens.