Name: Summer Squash & Corn Chowder
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6 cups of soup
Ingredients: 3 slices applewood-smoked bacon; 3/4 cup sliced green onions, divided; 1/2 cup chopped celery; 1 pound yellow summer squash, chopped; 1 pound frozen white and yellow baby corn kernels, thawed and divided; 2 1/4 cups 1% low-fat milk, divided; 1 tsp. chopped fresh thyme; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 1/8 tsp. salt; 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese