1-First, heat 4 teaspoons of the reserved bacon fat in a large pot over medium-high heat and add the thinly sliced celery, sautéing for 2 minutes to build flavor.

2-Next, add the chopped yellow squash and 3/4 cup of green onions, cooking until tender for about 6 minutes, and mix in the minced garlic and flour during the last 2 minutes for added thickness.

3-Then, reduce the heat slightly and stir in 1 1/2 cups of milk, 2 cups of corn, the fresh thyme, salt, and pepper, letting the flavors blend together.

4-At the same time, in a blender, process the remaining 3 cups of corn with 1 1/4 cups of milk and the heavy cream until nearly smooth to achieve that rich, creamy consistency.

5-Finally, add the pureed mixture to the pot and cook until it reaches a light boil, then serve warm topped with shredded cheddar cheese, crumbled bacon, and the remaining green onions for a delightful finish.