cook bacon in a large saucepan until crisp

remove bacon, reserving 2 teaspoons of drippings in the pan

crumble bacon and set aside

add 1/2 cup of the onions, all the celery and squash to pan with the drippings.

Sautee until tender, about 8 minutes.

reserve 1 cup of the corn mixture, set aside

place the remaining corn and 1 cup of the milk in a blender and process until smooth.

add remaining 1.25 cups of milk, the thyme, and 0.5 teaspoons of salt and the pepper to the blended mixture

process until just combined

add blended mixture and the reserved 1 cup of corn to the saucepan with the onions.

cook on medium for approximately 5 minutes until heated through, stirring constantly.

stir in 1/8 teaspoon of salt and simmer for another 5 minutes, stirring constantly.

ladle approximately 1.5 cups of soup into 4 bowls and garnish with the bacon, remaining onion, and cheese.