Cook chopped bacon in a large Dutch oven over medium heat until crispy, about 5-6 minutes. Remove bacon with slotted spoon and set aside, leaving 2 tablespoons drippings in pot.

Add diced onion and celery to bacon drippings. Cook for 4-5 minutes until vegetables soften and become fragrant.

Stir in minced garlic and cook for another minute, being careful not to let it brown.

Pour in chicken broth and add diced potatoes along with thyme, smoked paprika, salt, and pepper. Bring to gentle boil, then reduce heat and simmer covered for 12-15 minutes until potatoes start becoming tender.

Add corn kernels, diced zucchini, and yellow squash. Stir gently, cover, and continue simmering for 8-10 minutes until all vegetables are tender but still hold their shape.

Pour in half and half and stir to combine. Heat through for 3-4 minutes without boiling. Taste and adjust seasoning with salt and pepper.

Serve hot in bowls, garnished with reserved crispy bacon and fresh basil.