In a large Dutch oven over medium heat, add diced bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pot.

In the same pot, add diced yellow onion and chopped celery. Sauté for about 3 minutes until the onion is translucent.

Stir in the fresh corn and cook for an additional 4 minutes. Add minced garlic and sauté for another minute.

Pour in the chicken broth, add cubed russet potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Bring to a simmer and cook for about 10 minutes.

Add chopped zucchini and yellow squash, cooking for an additional 10 to 12 minutes until they are tender.

Carefully transfer 2 cups of the chowder mixture to a blender, puree until smooth and creamy, and return it to the pot.

Stir in the half-and-half and let the chowder sit for about 10 minutes before serving.