In a large Dutch oven over medium heat, add diced bacon and cook for about 5 minutes, stirring occasionally, until it is crisp and golden brown.

Once the bacon is crispy, add the diced yellow onion and celery to the pot. Sauté for approximately 3 minutes, until the onion is translucent and the celery is softened.

Stir in the fresh corn and continue to cook for an additional 4 minutes. Then, add minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth and increase the heat to medium-high. Bring the mixture to a gentle simmer, which should take about 2-3 minutes.

Add the diced russet potatoes along with kosher salt, black pepper, smoked paprika, dried parsley, thyme, and cayenne pepper. Reduce the heat to medium and cook for about 10 minutes.

Fold in the diced zucchini and yellow squash into the pot. Cook for an additional 10-12 minutes until the potatoes are fork-tender.

Transfer about 2 cups of the chowder mixture to a blender and puree until smooth. Return the blended mixture to the pot and stir to combine.

Stir in the half and half. Allow the chowder to sit for 10 minutes on low heat before serving.