In a large Dutch oven, heat over medium heat and add the diced bacon. Cook for about 5 minutes until the bacon becomes crisp and renders its fat, stirring occasionally to ensure even cooking.

Once crispy, remove the bacon with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.

Add the diced yellow onion and celery to the pot and sauté for approximately 3 minutes until they soften and become translucent.

Next, stir in the fresh corn and cook for another 4 minutes until the corn is vibrant and slightly tender.

Introduce minced garlic to the pot and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.

Add in the paprika, dried parsley, thyme, cayenne pepper, kosher salt, and ground black pepper, mixing well to coat the vegetables with the spices.

Pour in 4 cups of chicken broth and increase the heat to medium-high, bringing the mixture to a gentle simmer.

Once simmering, add the diced russet potatoes and stir to combine. Reduce heat to medium and let it cook for 10 minutes.

Add the chopped zucchini and yellow squash to the pot, stirring gently. Continue cooking for an additional 10 to 12 minutes, or until the potato pieces are tender enough to be easily pierced with a fork.

Carefully ladle about 2 cups of the chowder mixture into a blender. Blend until smooth, then return the pureed chowder back to the pot, stirring gently to combine.

With the pot off the heat, pour in the half and half to add a luscious creaminess to the chowder. Stir well until fully incorporated.

Allow the chowder to rest for about 10 minutes before serving.