In a large Dutch oven or stockpot, heat over medium heat and add diced bacon. Cook for about 5 minutes, stirring occasionally until crisp and golden brown.

Once the bacon is crisp, add diced yellow onion and chopped celery. Sauté for 3 minutes until the onion is translucent.

Stir in fresh corn kernels and cook for 4 minutes. Then, add minced garlic and cook for 1 minute until fragrant.

Pour in chicken broth and increase heat to medium-high. When simmering, add cubed russet potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.

Add sliced zucchini and yellow squash. Stir and cook until the potatoes are fork-tender, about 10-12 minutes.

Blend 2 cups of the chowder using an immersion blender until smooth. Return blended portion to the pot and stir well.

Remove from heat and stir in half and half. Let it rest for 10 minutes before serving.