Summer Squash and Corn Chowder

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
• 5 cups fresh cut corn, from about 6 ears corn, divided
• 1/2 cup heavy cream
• 1 1/2 tsp chopped fresh thyme
• 3/4 tsp salt, then more to taste
• 1/4 tsp freshly ground black pepper, then more to taste if desired
• 3/4 cup Shredded cheddar cheese, for serving

Directions

1. Warm 4 tsp of the reserved bacon fat in a large pot set over medium-high heat. Stir in the celery and cook for 2 minutes, then add the squash along with 3/4 cup of the green onions. Continue cooking until the vegetables have softened, about 6 minutes, mixing in the garlic and flour during the last 2 minutes.
2. Turn the heat down a bit. Add 1 1/2 cups milk to the pot, followed by 2 cups of the corn, the thyme, salt and pepper, stirring everything into the cooked vegetables.
3. Put the remaining 3 cups of corn in a blender with the remaining 1 1/4 cups milk and the cream. Blend until the mixture is almost smooth, about 30 seconds.
4. Pour the blended corn mixture into the pot and stir until combined. Cook until the chowder comes to a gentle boil.
5. Ladle the chowder out warm, topping each serving with shredded cheese, crumbled bacon and the remaining sliced green onions.