Summer Squash and Corn Chowder

INGREDIENTS

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 cups

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)