In a large Dutch oven, heat over medium heat and add chopped bacon. Cook for about 5 minutes or until the bacon is crispy and golden brown. Once cooked, remove the bacon using a slotted spoon and set aside, leaving the drippings in the pot.

Add diced yellow onion and chopped celery to the pot with the bacon drippings. Sauté for approximately 3 minutes, until the onion becomes translucent and fragrant. Stir in the fresh corn kernels and continue cooking for an additional 4 minutes.

Stir in minced garlic and cook for about 1 minute until fragrant. Pour in low-sodium chicken broth and increase the heat to medium-high. Add cubed russet potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes.

Once the potatoes are slightly tender, add sliced zucchini and yellow squash to the pot. Simmer for an additional 10-12 minutes until the potatoes are fork-tender and the zucchini is bright green.

Using a food processor, carefully puree about 2 cups of the chowder until smooth. Return the pureed soup back into the pot, stirring to combine with the remaining chowder.

Pour in the half and half (or whole milk) to add richness. Stir well and let the chowder simmer on low heat for another 2-3 minutes.

Turn off the heat and let the chowder sit for about 10 minutes to cool slightly. Ladle into bowls, garnishing with the reserved crispy bacon.