Cook the Bacon: In a large Dutch oven, place chopped bacon over medium heat. Cook for about 5 minutes, stirring occasionally until the bacon turns crispy and golden brown. Transfer the bacon to a paper towel-lined plate to drain.

Sauté Vegetables: In the same Dutch oven, add diced yellow onion and celery to the bacon drippings. Sauté for about 3 minutes until the onions become translucent. Add in the corn and let it cook for 4 minutes, then stir in minced garlic and cook for 1 more minute.

Add the Broth: Pour in the chicken broth and bring to a medium-high heat. Allow it to simmer for about 5 minutes.

Include Potatoes and Seasonings: Add cubed russet potatoes along with salt, pepper, paprika, dried parsley, thyme, and cayenne pepper. Stir well and cover the pot. Cook for about 10 minutes, or until the potatoes become fork-tender.

Mix in Zucchini and Squash: Incorporate sliced zucchini and yellow squash into the chowder. Cook for an additional 10 to 12 minutes until the new vegetables are softened.

Blend for Creaminess: Blend about 2 cups of the chowder mixture until smooth, return blended mixture to the pot and stir in half and half.

Rest and Serve: Remove the pot from heat and let the chowder rest for about 10 minutes. Serve warm and enjoy with your favorite side!