In a large Dutch oven or stockpot, place the diced bacon over medium heat. Cook for about 5 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon, leaving the drippings.

Add the diced onion and celery to the bacon drippings. Sauté for about 3 minutes, stirring frequently, until they soften.

Stir in the fresh corn kernels and cook for about 4 minutes. Then, add minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth, increasing the heat to medium-high. Bring to a simmer, letting it bubble for about 3-5 minutes.

Reduce the heat to medium-low and stir in the diced zucchini and potatoes. Cook for about 10-12 minutes until tender.

Transfer 2 cups of the chowder to a blender and blend until smooth. Return the pureed mixture to the pot and stir well.

Stir in half and half or whole milk, mixing thoroughly. Let it sit for about 10 minutes on low heat before serving.

Ladle the chowder into bowls, topping each bowl with crispy bacon bits.