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

Remove and drain on paper towels.

Pour off all but 1 tablespoon bacon grease.

Add onion and cook for 5 minutes.

Add celery and carrots and cook for 5 minutes more.

Stir in flour and cook for 1 minute.

Slowly stir in stock, stirring constantly until thickened.

Add potatoes and bring to a boil.

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

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

Crumble bacon into chowder and season with salt and pepper.