In a large Dutch oven over medium heat, add chopped bacon and cook until crisp, about 5 minutes.

In the same pot, add diced yellow onion and celery, cooking for about 3 minutes until the onion is translucent.

Mix in the fresh corn and sauté for an additional 4 minutes until the corn is vibrant and slightly tender, then add minced garlic and cook for 1 more minute.

Pour in the chicken broth, increase heat to medium-high, and once simmering, add diced russet potatoes and seasonings, cooking for about 10 minutes until potatoes are tender.

Stir in zucchini and yellow squash, cooking for another 10-12 minutes until everything is fork-tender.

Puree 2 cups of the chowder mixture until smooth, then return it to the pot and stir to combine.

Stir in the half and half, then remove from heat and let rest for about 10 minutes.