In a large Dutch oven over medium heat, add chopped bacon and cook until crispy, about 5 minutes.

Once the bacon is crispy, add diced yellow onion and finely diced celery. Sauté for about 3 minutes until onion is translucent.

Stir in fresh corn kernels and let mingle with vegetables for 2 minutes. Then, add minced garlic and cook for another minute.

Pour in chicken broth, stir to combine, and let it come to a simmer. Add cubed potatoes, salt, pepper, paprika, parsley, thyme, and cayenne.

Cook for 10 minutes until potatoes are tender.

Add sliced zucchini and yellow squash and cook for another 10-12 minutes until tender.

Remove 2 cups of the chowder and puree until smooth. Return to pot, stir in half and half, and simmer gently.

Let the chowder sit for 10 minutes before serving.