1- Making Summer Squash Corn Soup from scratch is straightforward and rewarding, especially when you follow these simple steps for a creamy, flavorful result. Start by heating 4 teaspoons of the reserved bacon fat in a large pot over medium-high heat to build a savory base. This method ensures the vegetables cook evenly and absorb the smoky essence from the bacon.

2- Next, add the celery and sauté it for 2 minutes to soften its crunch, then incorporate the chopped yellow squash and 3/4 cup of green onions. Cook this mixture for about 6 minutes until the vegetables are tender, adding the minced garlic and flour in the last 2 minutes to thicken the soup. Reduce the heat slightly, and stir in 1 1/2 cups milk, 2 cups corn, thyme, salt, and pepper to let the flavors meld together.

3-Blending and Final Touches: In a blender, combine the remaining 3 cups corn, 1 1/4 cups milk, and heavy cream, then blend until nearly smooth, which takes about 30 seconds. Stir this pureed mixture back into the pot and cook until the soup reaches a light boil, ensuring everything is well incorporated. Serve the soup warm, topped with shredded cheddar cheese, crumbled bacon, and the remaining sliced green onions for a fresh finish.