In a large Dutch oven, over medium heat, add diced bacon and cook for about 5 minutes, or until crispy and golden brown. Transfer the bacon to a plate lined with paper towels to drain excess grease.

Add chopped onion and diced celery to the Dutch oven, stirring often for about 3 minutes until they soften and become fragrant.

Stir in the fresh corn kernels and let them cook for an additional 4 minutes. Add minced garlic and sauté for 1 minute until fragrant.

Pour in the chicken broth and increase the heat to medium-high. Bring the mixture to a simmer, then add cubed potatoes along with kosher salt, black pepper, paprika, parsley, thyme, and cayenne pepper.

Lower the heat and add chopped zucchini and yellow squash into the chowder. Let this simmer for another 10-12 minutes, stirring occasionally.

Using a ladle, scoop out 2 cups of the chowder and carefully puree it in a blender until smooth. Return the blended mixture back to the pot, stirring well to combine.

Stir in the half and half, mixing thoroughly. Allow the chowder to rest on low heat for about 10 minutes.