Instructions: Melt the butter in a large saucepan over medium heat. Add the bacon, cook for two minutes. Add the onion and garlic and cook, stirring occasionally, until softened, about 6 minutes. Stir in the celery, bay leaf and thyme and cook for a few minutes. Add the potatoes and chicken stock, bring to the boil, then reduce heat and simmer for 15 minutes. Add both lots of corn and continue to cook until the potatoes are tender, about another 10 minutes. Just prior to serving, whisk in the Worcestershire sauce, salt and pepper and sour cream. Taste and adjust the seasoning. Serve immediately and garnish with thyme sprigs.

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