In a large Dutch oven, place 4 slices of bacon over medium heat and cook until crisp, about 5 minutes. Remove the bacon and let it drain on a paper towel.

To the same pot, add 1 diced yellow onion and 2 diced celery stalks. Sauté for about 3 minutes until the onion becomes translucent.

Add 3 cups of corn, stirring for an additional 4 minutes, then add 2 minced garlic cloves and cook until fragrant, about 1 minute.

Pour in 4 cups of chicken broth and bring to a simmer. Add 2 diced russet potatoes, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon dried thyme, and a pinch of cayenne pepper. Cook for 10 minutes.

Stir in 2 cups of sliced zucchini and cook for another 10 to 12 minutes until the potatoes are tender and the zucchini is cooked through.

Blend 2 cups of the chowder until smooth and return it to the pot, stirring to combine.

Remove from heat and stir in 1 cup of half and half. Allow to sit for 10 minutes before serving.