In a large Dutch oven or stockpot over medium heat, cook the chopped bacon until crispy, about 5 minutes.

Add the diced onion and celery to the pot; sauté for about 3 minutes until the onion is translucent.

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

Pour in the chicken broth, increase the heat to medium-high, and let it simmer.

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

Stir in chopped zucchini and yellow squash and cook until the potatoes are fork-tender, about 10-12 minutes.

Carefully transfer 2 cups of the chowder to a blender, puree until smooth, and return to the pot.

Mix in the half and half and remove from heat.

Allow the chowder to sit for about 10 minutes before serving.

Optional: Serve with a sprinkle of fresh parsley.