Cook the Bacon: In a large Dutch oven, over medium heat, cook 4 slices of bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.

Sauté the Aromatics: Add 1 chopped yellow onion and 2 diced celery stalks to the Dutch oven, sauté for about 3 minutes until softened. Mix in 5 ears of fresh corn and cook for an additional 4 minutes.

Incorporate the Garlic: Add 3 minced garlic cloves and stir for about 1 minute until fragrant.

Add the Broth and Seasonings: Pour in 6 cups of broth. Once boiling, add 2 diced russet potatoes, salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat and simmer for 10 minutes.

Blend the Chowder: Add 1 diced zucchini and 1 diced yellow squash. Cook for an additional 10-12 minutes. Blend 2 cups of chowder until smooth.

Finalize with Creaminess: Return blended chowder to the pot, stir in 2 cups of half and half, and gently heat over low for 5 minutes.

Allow to Sit and Serve: Remove from heat and let sit for 10 minutes before serving hot, garnished with crispy bacon bits.