In a large Dutch oven or stockpot, place 4 slices of bacon over medium heat. Cook for about 5 minutes, stirring occasionally, until the bacon is crisp and golden brown.

Add 1 diced yellow onion and 1 cup of diced celery to the pot with the crispy bacon. Sauté for approximately 3 minutes until the onion becomes translucent and fragrant.

Mix in 2 cups of fresh corn kernels, allowing them to cook for another 4 minutes, enhancing the chowder's sweetness.

Stir in 3 minced garlic cloves and sauté until fragrant, about 1 minute. Then, pour in 4 cups of chicken broth while increasing the heat to medium-high.

Add 2 cups of cubed russet potatoes, along with 1 teaspoon of kosher sea salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and a pinch of dried parsley, thyme, and cayenne pepper.

Reduce the heat to medium and let everything simmer for about 10 minutes, or until the potatoes are just tender but still hold their shape.

Introduce 1 cup of diced zucchini and 1 cup of yellow squash to the pot. Stir gently and cook for an additional 10 to 12 minutes until the vegetables are fully cooked and the potatoes are fork-tender.

Carefully transfer 2 cups of the chowder into a blender or food processor. Puree until smooth, then return the mixture to the pot.

Stir in 1 cup of half and half into the chowder, then remove the pot from heat.

Allow it to sit for about 10 minutes for the flavors to meld beautifully before serving.