In a large Dutch oven, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove and drain on paper towels, leaving the fat in the pot.

Add the diced onion and celery to the pot and sauté over medium heat for about 3 minutes until the onion is translucent.

Stir in the corn kernels and cook for 4 minutes. Add minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and bring it to a gentle simmer, about 5 minutes.

Lower the heat and let the chowder simmer for 10 minutes. Then, add zucchini and potatoes, cooking for another 10-12 minutes.

Blend 2 cups of chowder until smooth, then return it to the pot.

Stir in half and half or whole milk and let it sit over low heat for about 10 minutes.

Ladle the chowder into bowls, garnishing with reserved bacon bits before serving.