In a large pot, cook chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside, leaving the rendered fat in the pot for extra flavor.

Add chopped onions, celery, and carrots to the pot with the bacon fat. Sauté for 5-6 minutes until they are softened and slightly translucent.

Toss in minced garlic and cook for another minute until fragrant, stirring continuously to prevent burning.

Stir in the diced potatoes and your choice of chicken or vegetable broth. Bring to a gentle simmer, letting it cook for 15-20 minutes until the potatoes are fork-tender.

Add the zucchini and sweet corn to the pot. Simmer for an additional 5 minutes.

Carefully remove 2 cups of the chowder and blend until smooth. Return this creamy mixture to the pot.

Add the half-and-half, along with the cooked bacon, and season with herbs, salt, and pepper. Heat gently without boiling.

Ladle the chowder into bowls and garnish with extra herbs or crispy bacon if desired.