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

Add diced onion and chopped celery to the pot with bacon fat. Sauté for about 3 minutes until onion is translucent. Stir in fresh corn and cook for 4 minutes.

Mix in minced garlic and cook for about 1 minute until fragrant.

Pour in chicken broth and bring to a simmer. Add cubed potatoes, salt, black pepper, paprika, parsley, thyme, and cayenne pepper. Cook for about 10 minutes until potatoes soften.

Stir in sliced zucchini and yellow squash. Reduce heat and cook for an additional 10-12 minutes until tender.

Remove 2 cups of the chowder mixture, blend until smooth, and return it to the pot.

Add half and half, stirring well. Remove from heat after about 2-3 minutes.

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