In a large Dutch oven, cook chopped bacon over medium heat for approximately 5 minutes, stirring occasionally until crispy and golden brown. Transfer bacon to a paper towel-lined plate to drain excess fat, leaving the rendered fat in the pot.

Add the diced yellow onion and chopped celery to the Dutch oven, stirring frequently for about 3 minutes until they are translucent. Then incorporate the fresh corn and sauté for an additional 4 minutes until softened. Mix in the minced garlic, cooking for 1 minute until fragrant.

Pour in the chicken broth and raise the heat to medium-high. Bring to a gentle simmer, then add the cubed russet potatoes and seasonings. Let simmer for about 10 minutes, or until the potatoes are tender.

Fold in the sliced zucchini and yellow squash, continuing to cook for an additional 10 to 12 minutes until everything is heated through.

Ladle out 2 cups of the chowder into a blender, cool slightly, then purée until smooth. Return the blended mixture back to the Dutch oven. Stir in the half and half, and let sit for about 10 minutes before serving.