Cook the Bacon: In a large Dutch oven or stockpot, place chopped bacon over medium heat. Sauté for about 5 minutes, stirring occasionally until the bacon is crispy and golden.

Sauté the Vegetables: Add diced yellow onion and finely diced celery to the pot, cooking for an additional 3 minutes until the onion becomes translucent and fragrant. Stir in the corn and cook for 4 minutes, then mix in minced garlic and cook for about 1 minute until aromatic.

Add the Broth and Potatoes: Pour in the chicken broth and increase heat to medium-high. Once simmering, add cubed russet potatoes, kosher salt, ground black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.

Incorporate Zucchini and Yellow Squash: After 10 minutes, add sliced zucchini and yellow squash to the pot, cooking until the potatoes are fork-tender and the zucchini/squash are cooked through, about 10 to 12 minutes.

Blend and Finish: Carefully transfer 2 cups of the chowder mixture to a blender, pureeing until smooth. Then mix it back into the pot and pour in the half and half, letting it sit for 10 minutes before serving.