Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Ingredients: 6 strips bacon, cut into 1/4-inch pieces; 1 pound medium to large shelled and deveined shrimp, tails removed; Salt; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 4 scallions, whites separated from greens, thinly sliced; 4 medium, unpeeled red potatoes (about 1 1/4 pounds), cut into 1/2-inch cubes; 3 celery stalks, cut into 1/4-inch cubes; 2 teaspoons fresh thyme leaves (from 2 to 4 sprigs); 1 (15.25-ounce) can whole kernel corn, drained; 1 tablespoon Worcestershire sauce; 1 quart fish or chicken stock; 2 cups whole milk; Hot sauce (optional)