Melt the butter in a large heavy-duty bottom stockpot or Dutch oven over medium heat.

Cook the diced bacon until it renders its fat and turns golden brown, about 3-4 minutes.

Add the diced onion and minced garlic, cooking until the vegetables soften, around 5 minutes.

Incorporate the diced potatoes and pour in the chicken broth.

Simmer the mixture on medium-high heat until it bubbles, then reduce to medium and let it simmer for 8-10 minutes.

Mix in the diced zucchini, corn, heavy cream, salt, and pepper. Simmer for an additional 8-12 minutes.

Blend half of the chowder by pouring it into a separate bowl, then using an immersion blender to puree the remaining mixture until smooth.

Season with additional salt and pepper to taste. Serve warm and garnished with parsley, jalapeno, and cayenne pepper.