In a large Dutch oven, heat over medium heat and add the bacon. Cook for about 5 minutes, stirring occasionally, until the bacon is crispy and golden brown. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot for flavor.

Add diced yellow onion and chopped celery to the pot with the bacon fat. Sauté for about 3 minutes until the onion becomes translucent. Stir in fresh corn and allow to cook for 4 minutes. Add minced garlic and cook for an additional minute until fragrant.

Pour in the low sodium chicken broth and increase the heat to medium-high. Once the mixture reaches a gentle simmer, add the cubed russet potatoes, kosher sea salt, ground black pepper, paprika, dried parsley, thyme, and cayenne pepper. Reduce heat to maintain a simmer and cook for about 10 minutes.

Add the chopped zucchini and yellow squash to the pot. Continue cooking for another 10 to 12 minutes, or until the potatoes are tender. Stir occasionally.

Take 2 cups of the chowder from the pot and transfer to a blender. Purée until smooth, then blend in the half and half. Return the blended mixture to the pot and stir well.

Remove the pot from the heat and let the chowder sit for about 10 minutes to allow flavors to settle.