Cook the Bacon. In a large Dutch oven, place chopped bacon over medium heat. Cook for about 5 minutes, stirring occasionally, until crispy. Remove bacon and set aside, leaving fat in the pot.

Sauté the Vegetables. Add diced onion and celery to the pot. Sauté for 3 minutes until translucent. Fold in fresh corn and cook for 4 more minutes.

Add Garlic. Stir in minced garlic and cook for 1 minute until fragrant.

Pour in the Broth. Add chicken broth, increase heat to medium-high. When simmering, add diced potatoes, salt, pepper, paprika, parsley, thyme, and cayenne. Cook for about 10 minutes or until potatoes are nearly fork-tender.

Incorporate Zucchini. Add chopped zucchini and yellow squash, cooking for another 10-12 minutes until fork-tender.

Blend for Creaminess. Transfer 2 cups of chowder to a blender and puree. Return blended mix to the pot and stir in half and half.

Let the Chowder Sit. Allow to sit on low heat for about 10 minutes, stirring occasionally before serving.