In a large Dutch oven, heat over medium heat and add diced bacon. Sauté for about 5 minutes until crisp and golden brown. Remove bacon and set aside, leaving drippings.

Add diced yellow onion and chopped celery to the pot with bacon drippings. Cook for 3 minutes until softened. Fold in fresh corn kernels and cook for an additional 4 minutes.

Stir in minced garlic and cook for about 1 minute until fragrant. Sprinkle in paprika, dried parsley, thyme, salt, pepper, and cayenne pepper.

Pour in chicken broth and increase heat to medium-high. Once it simmers, add diced potatoes. Cover and simmer for about 10 minutes until fork-tender.

Add chopped zucchini and yellow squash to the chowder. Cook for an additional 10-12 minutes until vegetables are tender.

Carefully transfer 2 cups of the chowder into a blender and blend until smooth. Return the mixture to the pot.

Stir in half-and-half, remove from heat, and let it rest for 10 minutes before serving.