In a large Dutch oven, place chopped bacon and cook over medium heat for about 5 minutes, stirring occasionally, until it becomes crisp and golden brown. Use a slotted spoon to transfer the bacon to a paper towel to drain.

In the same Dutch oven with the bacon fat, add diced yellow onion and celery. Sauté over medium heat for about 3 minutes, stirring frequently until translucent and soft.

Stir in the fresh corn and continue cooking for another 4 minutes. Add minced garlic and cook for about 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer over medium-high heat. Add cubed russet potatoes, kosher salt, black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce heat to low, cover, and cook for about 10 minutes.

Stir in zucchini and yellow squash pieces, cooking for another 10 to 12 minutes until tender.

Transfer about 2 cups of the chowder mixture to a blender and puree until smooth. Return the blended mixture to the Dutch oven.

Add half and half to the pot and stir until well combined. Let the chowder rest for about 10 minutes before serving.