Heat a large Dutch oven over medium heat and add diced bacon. Cook for about 5 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.

Add diced yellow onion and finely diced celery to the pot with the bacon. Cook for 3 minutes, stirring frequently until the onion becomes translucent.

Stir in the fresh sweet corn and continue cooking for another 4 minutes, allowing the corn to soften, then add minced garlic and cook until fragrant, about 1 minute.

Pour in the low-sodium chicken broth and increase heat to medium-high. Stir in cubed russet potatoes, kosher sea salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.

Add sliced zucchini and yellow squash to the pot, stirring well. Continue cooking until the potatoes are fork-tender and the squash is soft, about 10 to 12 minutes.

Carefully puree about 2 cups of the hot chowder mixture until smooth using an immersion blender. Return the pureed mixture back to the pot.

Stir in the half and half, mixing well. Remove from heat and let sit for 10 minutes before serving.