Cook the Bacon: In a large Dutch oven, cook 4 strips of bacon over medium heat for about 5 minutes or until crispy and golden brown. Remove the bacon and set aside, leaving the drippings.

Sauté the Aromatics: Add 1 finely diced onion and 2 diced celery stalks to the pan with the bacon drippings. Sauté for 3 minutes until translucent.

Add the Corn: Stir in 2 cups of fresh sweet corn kernels, cooking for an additional 4 minutes.

Infuse with Garlic: Add 2 minced garlic cloves and cook for about 1 minute or until fragrant.

Make the Broth Base: Pour in 4 cups of chicken broth and bring the mixture to a gentle simmer.

Cook the Potato: After simmering, reduce heat to medium and add 1 diced potato. Cook for approximately 10 minutes or until fork-tender.

Add Zucchini and Squash: Introduce 1 diced zucchini and 1 diced yellow squash, cooking for another 10-12 minutes.

Blend for Creaminess: Blend 2 cups of the chowder until smooth and return it to the pot.

Stir in Creaminess: Reduce heat to low and stir in 1 cup of half-and-half or whole milk.

Top and Serve: Crumble reserved bacon on top, ladle into bowls and garnish with fresh herbs.