Potato and Corn Chowder | Michigan Potatoes

Ingredients

• 4 strips bacon
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 tablespoon flour
• 3 cups chicken stock or reduced-sodium broth
• 1 lb. Michigan russet potato, peeled and cubed
• 1 (14-oz.) can cream-style corn
• 1 cup frozen, thawed corn
• 1/3 cup milk
• 2 teaspoons chopped fresh thyme
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground pepper to taste