Cook the Bacon: In a large Dutch oven, cook diced bacon over medium heat until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate, leaving drippings in the pot.

Sauté the Vegetables: Add diced yellow onion and chopped celery to the bacon drippings, cooking for 3 minutes until soft. Add the corn and cook for an additional 4 minutes. Stir in minced garlic and sauté for 1 minute.

Prepare for Simmering: Pour in the chicken broth and increase heat until simmering (about 2-3 minutes). Add diced potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Cook for approximately 10 minutes.

Add Zucchini and Squash: Toss in the diced zucchini and yellow squash. Cook for an additional 10-12 minutes until fork-tender. Stir occasionally.

Blend for Creaminess: Remove 2 cups of chowder and puree until smooth. Return the pureed mixture back to the pot and stir well.

Finish with Cream: Stir in the half and half and let sit for 10 minutes before serving.