Finely chopped fresh parsley, for garnish.Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes.Remove the bacon and drain on paper towels.
Add the onions, carrots and celery and cook, stirring often, until vegetables are soft, about 5 minutes.Add the garlic and cook until fragrant, about 30 seconds.
Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often.
Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes.1/3 cup chopped fresh basil or parsley.
Add the garlic and cook, stirring, for 1 minute.Add the wine and simmer 1 minute longer.
Stir in the tomatoes and salt and bring to a simmer.Add the squid, cover, and simmer gently until the squid is just tender, about 30 minutes.
