6 slices bacon, cooked and crumbled, 1½ Tbsp rendered bacon fat reserved
1½ lbs yellow squash, chopped (about 3 medium)
⅔ C thinly sliced celery
1 C sliced green onions, divided
1 Tbsp flour
2 cloves garlic, minced
2¾ C milk (I used 1%)
5 C fresh cut corn (from about 6 ears corn), divided
½ C heavy cream
1½ tsp chopped fresh thyme (or ½ tsp dried)
¾ tsp salt, then more to taste
¼ tsp freshly ground black pepper, then more to taste if desired
Shredded Cheddar cheese, for serving
Heat 4 teaspoons reserved bacon fat in a large pot over medium-high heat. Add celery and saute 2 minutes then add the squash and ¾ cup of the green onions. Sauté until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sautéing. Reduce heat slightly. Add 1½ cups milk, 2 cups of the corn, thyme, salt and pepper to the sautéed veggies.
To a blender add remaining 3 cups of corn, remaining 1¼ 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.
Recipe and photo courtesy of cookingclassy.com.