In a large Dutch oven or stockpot, heat over medium heat and add chopped bacon. Sauté for about 5 minutes until crispy and golden brown.

Add diced yellow onion and finely diced celery, cooking for an additional 3 minutes until the onion is translucent.

Mix in fresh corn, letting it cook for another 4 minutes, then add minced garlic.

Pour low sodium chicken broth into the mixture, increase heat to medium-high, and add cubed Russet potatoes along with seasonings.

After 10 minutes, stir in chopped zucchini and yellow squash, cooking for another 10 to 12 minutes, or until potatoes are fork-tender.

Ladle out 2 cups of the chowder into a blender and puree until silky smooth. Return it to the pot.

Stir in the half and half, mixing well, and let it rest for about 10 minutes before serving.