In a saucepan, combine the squash and broth. Simmer, covered, until tender, about 15 minutes. Purée until smooth.
In a pan, brown the bacon. Remove any excess fat, if necessary. Add the onion, celery and garlic and cook until tender. Add the milk, squash purée, creamed corn and corn kernels. Simmer for about 5 minutes over low heat. Season with salt and pepper.
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