Corn and Summer Squash Chowder

2 slices bacon
3/4 C onion
1/4 C chopped celery
1 pound yellow summer squash, chopped
1 pound corn kernels, thawed and divided
2 1/4 C skim milk, divided
1/2 t. thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 C shredded extra-sharp cheddar cheese, divided

Cook the bacon in a large pan over medium-high heat until crispy. Remove from pan, reserving any drippings. Crumble the bacon and set aside. Add 1/2 cup onions, celery and squash to the drippings in the pan. Saute 10 minutes or until vegetables are tender.

Reserve 1 cup of corn and set aside. Place the remaining corn and 1 cup of milk in a blender, processing until smooth. Add the remaining milk, thyme, salt and pepper to the blender. Process until just combined.

Add the pureed corn mixture and reserved cup of corn to the pan with the vegetables. Reduce heat to medium, and cook for 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/4 cup of cheese, and stir until combined. Ladle about 1 1/2 cups of soup into bowls, topping with a tablespoon each of cheese and bacon.