Summer Squash Chowder

​3 slices applewood-smoked bacon
1/2 cup onions, divided
1/2 cup chopped celery
1 pound yellow summer squash, chopped
½ pound potatoes, cut into bite-sized pieces
3 TBSP flour
1 pound frozen corn kernels, thawed and divided
1  cup whole milk, divided
2 cups chicken or vegetable stock
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Shredded extra-sharp cheddar cheese (for serving)
Green onions, chopped (for serving)

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside. Add 1/2 cup onions, celery, potatoes and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Sprinkle with 3 TBSP flour and stir to coat all the veggies. Add salt, pepper, thyme, and stock and bring to a boil. Reduce heat and simmer while continuing to next step.

Set aside 1 cup of corn. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add pureed mixture and reserved 1 cup corn to pan. Bring back to a simmer, and cook 5 minutes or until thoroughly heated, stirring constantly. Ladle into bowls; top each serving with crumbled bacon, shredded cheese, and green onions.