Summer Squash Corn Chowder #SummerVibes

Ingredients 6 slices bacon, cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved 1 1/2 lbs yellow squash, chopped (about 3 medium) 2/3 cup thinly sliced celery 1 cup sliced green onions, divided 1 Tbsp flour 2 cloves garlic, minced 2 3/4 cup milk (I used 1%) 5 cups fresh cut corn (from about 6 ears corn), divided 1/2 cup heavy cream 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried) 3/4 tsp salt, then more to taste 1/4 tsp freshly ground black pepper, then more to taste if desired Shredded cheddar cheese, for serving

Directions Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and 3/4 cup of the green onions. Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly. Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies. To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds). Add pureed mixture to pot and stir to blend.

Cook until mixture reaches a light boil. Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.