Cut six slices of pancetta into long, thin pieces and set aside the other four for making the chips.
In a large saucepan over high heat, cook the pancetta pieces in 15 ml (1 tablespoon) of olive oil for 2 minutes.
Add the onion and celery and continue cooking for another 2 minutes. Set aside.
In the same saucepan, add the remaining oil and the chicken cubes and cook until they are lightly browned. Set aside.
In a large pot, combine the cooked pancetta, onion, celery, chicken, potatoes, corn, milk, broth, cream, thyme, and bay leaves, and gently heat over medium heat for 15 minutes. Season to taste.
Off the heat, stir in the Dijon mustard into the stew.

Pancetta chips:
Preheat the oven to 180°C (350°F).
Cook the remaining four slices of pancetta on a baking sheet for 7-8 minutes, or until crispy.
Serve the stew garnished with these chips and herb croutons.