Step 1

Cook bacon in a large saucepan over medium heat until very crisp.

Step 2

Remove and drain on paper towels.

Step 3

Pour off all but 1 tablespoon bacon grease.

Step 4

Add onion and cook for 5 minutes.

Step 5

Add celery and carrots and cook for 5 minutes more.

Step 6

Stir in flour and cook for 1 minute.

Step 7

Slowly stir in stock, stirring constantly until thickened.

Step 8

Add potatoes and bring to a boil.

Step 9

Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.

Step 10

Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.

Step 11

Crumble bacon into chowder and season with salt and pepper.

Step 12

Ladle into bowls and top with additional crumbled bacon and thyme, if desired.