Summer Squash and Corn Chowder

The weather is starting to cool down at night now, and I'm finding myself drawn to soup recipes again. The squash makes it hearty without being too heavy, and the bacon adds a nice smoky flavor. (from Cooking Light)

4 slices bacon
3/4 cup chopped scallions
1/4 cup chopped celery
1 lb summer squash, chopped
1 lb bag of frozen white and yellow baby corn kernels, thawed
2 1/4 cups lowfat milk
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
shredded sharp cheddar, for serving

Cook bacon in a large Dutch oven or other heavy pot over medium-high heat until crisp. Remove from pan, leaving about 2 teaspoons of the drippings in the pan. Crumble bacon and set aside. Add 1/2 cup scallions, celery and squash to the pan and saute for about 8 minutes or until veggies are tender.

Set aside one cup of the corn. Place the rest in a food processor or blender with 1 cup milk and process until smooth. Add remaining milk, thyme, salt and pepper, then blend until just combined. Pour mixture and corn into pot with veggies. Reduce heat and cook for 5 minutes, stirring, until hot. Add salt to taste. Top each serving with crumbled bacon, scallions and cheese.

*Serve with Serena's Sour Cream Muffins: Preheat oven to 350 degrees. Combine 2 cups of self-rising flour, 2 sticks melted butter and 1 cup sour cream and spoon into muffins tins. Bake about 25 minutes.