In a large Dutch oven, cook the chopped bacon over medium heat for about 5 minutes until crispy and golden. Transfer the bacon to a plate, leaving drippings in the pot.

Add diced yellow onion and finely chopped celery to the pot, sautéing for 3 minutes until the onion is translucent. Stir in sweet corn and cook for an additional 4 minutes. Add minced garlic and cook for about 1 minute until fragrant.

Pour in chicken broth and increase the heat to medium-high, bringing to a boil. Add diced russet potatoes, kosher sea salt, ground black pepper, paprika, dried parsley, dried thyme, and cayenne pepper. Reduce heat, cover, and let simmer for about 10 minutes until potatoes are tender.

Add sliced zucchini and yellow squash. Cook uncovered for 10 to 12 minutes, stirring occasionally until zucchini is tender.

Blend 2 cups of the chowder in a processor until smooth, return this mixture to the pot, and add half and half. Let sit on low heat for a few minutes before removing from heat.

Allow the chowder to sit for about 10 minutes before serving to deepen flavors. Serve hot.